Pot Au Feu Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1905
FAT
265%
CHOL
191%
SOD
215%

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Ingredients for 8 servings

1 teaspoon black peppercorns

12 carrots, peeled and halved crosswise

4 pounds boneless rump roast or top or bottom round

Grated horseradish

1 tablespoon coarse sea salt

12 medium leeks, trimmed

1 large onion, quartered and studded with 4 cloves

1 medium rutabaga, peeled and cut into eighths

6 small turnips, peeled and quartered

1 1/2 pounds small new potatoes

2 bay leaves

Whole grain mustard

12 stalks celery, halved crosswise

8 slices French bread, plus additional for passing with marrow bones

2 pounds beef shanks, about 1 1/2-inches thick

Cornichons

2 cloves garlic, peeled

1 bouquet garni

Dijon mustard

1 (2-pound) marrow bone, cut into 2-inch pieces

Coarse sea salt

2 pounds oxtail or beef short ribs

Pickled onions

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