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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.
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BUILD A TASTY FOUNDATION FOR THE CHUCK
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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.
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Rinse the beef under cold running water. Pat it dry with paper towels.
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Rub 1/2 teaspoon of salt into the chuck. Think deep tissue massage.
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Place the salted chuck into the Dutch oven.
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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.
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Add the black peppercorns, the thyme, the cloves, and the bay leaves.
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COOK THE BEEF--SLOWLY
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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.
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Now, do something else. For a while. Like 2 hours.
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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.
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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.
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Do more of something else--for another 2 hours.
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ADD VEGETABLES (MORE FLAVOR) TO THE POT
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Get a clean cutting board ready, and prepare all the vegetables as outlined in the ingredient list.
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Gently add all of the vegetables to the pot. This is a good time to grab a pair of tongs and marvel at the slow, steady transformation of the chuck.
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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.
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SERVE YOUR POT AU FEU
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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.
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Remove the vegetables from the pot using a slotted spoon. Arrange naturally on a big platter. Don't be fussy. This is peasant food.
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Transfer the meat to the platter as well. Make sure to keep it rustic.
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Ladle a small amount of broth on top and go celebrate with your guests. Wine? Yes.
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Guajillo Chile Beef Variation:
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Omit celery root. Double the garlic. Drop in 6 seeded guajillo chiles. Add juice of 1 lime. Add 1 tablespoon favorite Mexican hot sauce.
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Ladle off half the liquid and blend with softened chiles. Return to pot. Fold to
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incorporate.
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Serve with lime wedges, chopped raw onion, and cilantro.
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Calories 297; FAT 9g (sat 9g); Sodium 620mg
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Vietnamese Pho-Style Variation:
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Add the cinnamon stick, and double the cloves. Add a star anise pod and 2 teaspoons fennel seeds.
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The charred onion becomes a must. Add a 1-inch piece of ginger, sliced lengthwise. Char that, too. Add to the pot.
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To finish: Squeeze in the juice of 2 limes. Use 1 tablespoon fish sauce in lieu of salt.
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Calories 311; FAT 8g (sat 3g); Sodium 545mg
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Italian-Style Variation:
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Replace the water with canned crushed tomatoes, and use oregano instead of thyme. Omit the clove. Omit the celery root. Double the garlic.
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Finish with a handful of fresh basil and some red pepper flakes.
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Calories 332; FAT 2g (sat 3g); Sodium 667mg
