-
1
Ready an enameled cast-iron Dutch oven. This is certainly the time to break out your best one. And, by the way, if you're attempting this recipe, you're a serious cook, so the enameled stuff is supposed to be showcased on your range. Now you know.
-
2
BUILD A TASTY FOUNDATION FOR THE CHUCK
-
3
Fill the Dutch oven with 4 cups of cold water. If you'd drink it from your tap, then use tap. Otherwise, use filtered. Add the beef stock, too.
-
4
Rinse the beef under cold running water. Pat it dry with paper towels.
-
5
Rub 1/2 teaspoon of salt into the chuck. Think deep tissue massage.
-
6
Place the salted chuck into the Dutch oven.
-
7
Smash the peeled garlic cloves with the side of a chef's knife. Please make sure the blade edge is pointing away from your smashing self. Toss them in the pot.
-
8
Add the black peppercorns, the thyme, the cloves, and the bay leaves.
-
9
COOK THE BEEF--SLOWLY
-
10
Bring the temperature of the liquid up to about 200u00b0. Whatever you can do to keep the temperature constant, do it. If you choose to put a lid on, skew it so you can clearly see inside the pot.
-
11
Now, do something else. For a while. Like 2 hours.
-
12
When you return to the pot, assuming you've been able to control the temperature well, the chuck will still look fairly gray and firm, though promising. Be. Patient.
-
13
There will be some gray froth floating on the surface of the liquid. Skim it off and discard it. You'll have the opportunity to nurture the pot a few times during cooking, so keep the skimming spoon and a small bowl at the ready for your purification ritual.
-
14
Do more of something else--for another 2 hours.
-
15
ADD VEGETABLES (MORE FLAVOR) TO THE POT
-
16
Get a clean cutting board ready, and prepare all the vegetables as outlined in the ingredient list.
-
17
Gently add all of the vegetables to the pot. Add lime juice and hot sauce. This is a good time to grab a pair of tongs and marvel at the slow, steady transformation of the chuck.
-
18
Continue to cook the Pot au Feu, holding the temperature at 200u00b0 for another hour or so. The dish is done when both the meat and the vegetables are fork-tender.
-
19
SERVE YOUR POT AU FEU
-
20
Transfer the meat from the pot to a decent-sized cutting board. Let it rest for about 10 minutes. Either slice against the grain in 1/2-inch slabs, or gently break into portions using a pair of kitchen tongs.
-
21
Remove the vegetables from the pot using a slotted spoon, setting chiles aside. Arrange naturally on a big platter. Don't be fussy. This is peasant food.
-
22
Ladle off half the liquid and blend with softened chiles. Return to pot; fold to incorporate.
-
23
Transfer the meat to the platter as well. Make sure to keep it rustic.
-
24
Ladle a small amount of broth on top and go celebrate with your guests. Serve with lime wedges, onion, and cilantro. Wine? Yes.
