Serves 6 (serving size: 4 ounces meat and 1 cup vegetables)



How to Make It

Step 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.

Step 2


Step 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.

Step 4

Rinse the beef under cold running water. Pat it dry with paper towels.

Step 5

Rub 1/2 teaspoon of salt into the chuck. Think deep tissue massage.

Step 6

Place the salted chuck into the Dutch oven.

Step 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.

Step 8

Add the black peppercorns, the thyme, the cloves, and the bay leaves.

Step 9


Step 10

Bring the temperature of the liquid up to about 200°. 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.

Step 11

Now, do something else. For a while. Like 2 hours.

Step 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.

Step 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.

Step 14

Do more of something else--for another 2 hours.

Step 15


Step 16

Get a clean cutting board ready, and prepare all the vegetables as outlined in the ingredient list.

Step 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.

Step 18

Continue to cook the Pot au Feu, holding the temperature at 200° for another hour or so. The dish is done when both the meat and the vegetables are fork-tender.

Step 19


Step 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.

Step 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.

Step 22

Ladle off half the liquid and blend with softened chiles. Return to pot; fold to incorporate.

Step 23

Transfer the meat to the platter as well. Make sure to keep it rustic.

Step 24

Ladle a small amount of broth on top and go celebrate with your guests. Serve with lime wedges, onion, and cilantro. Wine? Yes.

Cooking Light Mad Delicious

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