Pot-au-Feu With Horseradish Sour Cream

Method

This deeply flavourful and tender rump roast celebrates the best of French food. Perfectly paired with the light, tasty horseradish sour cream, it’s a recipe you’ll want to save.

  1. For the horseradish sour cream, combine all the ingredients in a bowl and mix until fully incorporated. Store in an airtight container in the fridge until ready to serve.
  2. For the Pot-au-Feu, add the onion and half the leeks, celery and carrots in a large pot.
  3. Set the beef shanks and rump roast on top of the vegetables.
  4. Gather the parsley, thyme and bay leaves and wrap in a moistened muslin cloth then tie in a bundle. Place the herbs in the pot.
  5. Add 2 of the marrow bones, water, peppercorns and salt to the pot.
  6. Over a high heat, bring to the boil then reduce to a low heat. Cover partially and simmer for 2.5 hours until the rump roast is very tender.
  7. Transfer the shanks and roast to a large bowl and cover with a tea towel.
  8. Strain the broth, removing the vegetables and return the broth to the pot.
  9. Boil the broth on a high heat for 45 mins, until reduced and skim off the fat.
  10. Add the remaining leeks, celery and carrots to the broth along with the parsnips and turnips.
  11. Cover and simmer for a further 30 minutes on a low heat, until the vegetables are tender.
  12. Add the remaining marrow bones and the potatoes and simmer for 40 minutes.
  13. To serve the rump, cut across the grain into 6-8 slices.
  14. For the shank, cut into 2-inch chunks then add both meats to the simmering broth.
  15. Once it’s heated through, season to taste then ladle into shallow bowls.
  16. Serve with dollops of horseradish sour cream and bon appétit!

Ingredients

Prep time: 45 Minutes

Cook time: 5 Hours

Serves: 8

  • 1 onion, quartered

  • 6 leeks, cut into 2-inch lengths

  • 12 celery ribs, halved

  • 6 carrots, peeled and halved

  • 4 beef shanks

  • 1.3kg beef rump roast, tied

  • 8 marrow bones (optional)

  • Handful of parsley

  • Handful of thyme

  • 2 bay leaves

  • 1 tsp black peppercorns, whole

  • Sea salt

  • 7.5 litres water

  • 6 parsnips, peeled and cut into 2-inch lengths

  • 6 turnips, peeled and quartered

  • 680g small potatoes, cut into 1.5-inch pieces

  • To Make The Sour Cream

  • ½ cup sour cream

  • ¼ cup mayonnaise

  • 2 tbsp horseradish

  • 1 tbsp Worcestershire sauce

  • ½ tsp lemon juice

  • ½ garlic, minced

  • ½ tsp sea salt

  • ½ tsp black pepper