A Matty Matheson Favourite: This is definitely a recipe for the dedicated as it takes five days, but definitely worth the wait.

"Boiled meats are great. And pot-au-feu is the king of boiled meats. If done well, this dish will change your life. It requires more time than most recipes, and patience is key. No one wants a fridge full of brining meats, but that’s what this takes. The brine is very important; it changes a very simple dish into a tasty meal. Cook the meat, broth, and vegetables in one pot. It’s the original 'slow cooker' meal, but everything isn’t just mashed together. The bone marrow adds just enough fat to the broth. This dish is great fresh out of the pot, and it’s even better the next day." – Matty Matheson

Yield: Serves 5-7 Total Time: GET READY, THIS TAKES 5 DAYS!

Ingredients

  • 15 ounces (.5 L) warm water

  • Kosher salt and freshly ground black pepper

  • 15 ounces (500 g) ice

  • ½ pound (225 g) beef brisket

  • 1 beef rib

  • 1 veal shank

  • 1 oxtail

  • 1 ox tongue

  • 4 (2-inch/5 cm) pieces of bone marrow

  • 1 bouquet garni (thyme, parsley, and tarragon tied together with butcher’s twine)

  • 4 yellow onions, peeled

  • 4 carrots, peeled

  • ½ head white cabbage, quartered

  • 1 rutabaga, peeled and quartered

  • 4 leeks, cleaned and cut in half lengthwise

  • 4 Yukon gold potatoes, peeled

  • 3 bay leaves

  • Olive oil

  • Good mustard, salsa verde and bread, for serving

Method

To make a 10% salt brine, pour warm water into a small pan. Add 3 ounces (100 g) salt and bring to a boil over high heat. Cover and remove from the heat and let sit for 10 minutes. Put the ice in a bowl or a large measuring cup. Pour the brine over the ice and stir until dissolved. Allow brine to cool to room temperature.

Brine the brisket, rib, veal, oxtail, and tongue in a large pot 4 days in the refrigerator. After 2 days place the bone marrow in its own pot of unsalted water and refrigerate. Change the water every day until end of brining; this leeches the blood.

Place the brined meat in a large pot and cover with cold water. Bring it to a boil, then pour the water down the sink. Place the meat back in the pot and add cold water; bring to a boil again, then turn down the heat to low. Skim the scum that rises to the top.

Add the bone marrow and the bouquet garni to the pot; cover and cook 4 hours. Add the onions, carrots, cabbage, rutabaga, leeks, potatoes, and bay leaves; simmer 1½ hours. Remove the vegetables and place on a platter; drizzle with some nice olive oil and sprinkle with salt and pepper.

Place the meat on a giant cutting board or platter. Peel and slice the tongue, slice the brisket and rib, and pull apart the rest of the meat with tongs. Ladle some of the broth into a big bowl. Put everything on a table with a bowl of good mustard, salsa verde, and lots of bread. Let everyone dig in!