Beef Pot-Au-Feu Recipe

Name: Beef Pot-Au-Feu
Prep time: 15 min
Cook time: 7 h 45 min
Total time: 8 h
Yield: 6
Ingredients: 800 g beef brisket; 500 g beef cheeks; 6 baby onions; 1 leek washed cut into pieces; 1 bunch baby carrots trimmed; 650 g chat potatoes; 2 stalks celery cut into pieces; 1 garlic cloves peeled; 2 sprigs thyme; 1 bay leaf; 1 tsp black peppercorns; 1 L Massel Liquid Stock Beef Style; 2 tbs fresh flat-leaf parsley coarsely chopped; 1 Dijon mustard *to serve; 1 crusty bread *to serve

Ingredients

800 g beef brisket
500 g beef cheeks
6 baby onions
1 leek washed cut into pieces
1 bunch baby carrots trimmed
650 g chat potatoes
2 stalks celery cut into pieces
1 garlic cloves peeled
2 sprigs thyme
1 bay leaf
1 tsp black peppercorns
1 L Massel Liquid Stock Beef Style
2 tbs fresh flat-leaf parsley coarsely chopped
1 Dijon mustard *to serve
1 crusty bread *to serve

PREP TIME 15m	COOK TIME 7h45m	TOTAL TIME 8h
YIELD 6

Instructions

Place meat in a 5.5L (22 cup) slow cooker. Add vegetables, herbs, peppercorns and Massel Liquid Stock Beef Style. Cook, covered, on low for 8 hours or until beef is very tender.
Discard thyme and bay leaf.
Serve beef, vegetables and a little stock in shallow plates. Sprinkle with parsley and serve with mustard and bread.

Dinner