Ingredients
4 cups cold water
4 cups unsalted beef stock
2 pounds boneless beef chuck roast
1 teaspoon kosher salt, divided
8 garlic cloves
12 black peppercorns
5 thyme sprigs
3 whole cloves
2 fresh bay leaves
6 seeded Guajillo chiles
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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. BUILD A TASTY FOUNDATION FOR THE CHUCK 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. Rinse the beef under cold running water. Pat it dry with paper towels. Rub 1/2 teaspoon of salt into the chuck. Think deep tissue massage. Place the salted chuck into the Dutch oven. 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. Add the black peppercorns, the thyme, the cloves, and the bay leaves. COOK THE BEEF--SLOWLY 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. Now, do something else. For a while. Like 2 hours. 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. 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. Do more of something else--for another 2 hours. ADD VEGETABLES (MORE FLAVOR) TO THE POT Get a clean cutting board ready, and prepare all the vegetables as outlined in the ingredient list. 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. Continue to cook the Pot au Feu, holding the temperature at 200° for another hour or so. The dish
RecipeNLG
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Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Ground guajillo — smooth, tangy base for salsas and enchiladas
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
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Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Ground guajillo — smooth, tangy base for salsas and enchiladas
Ready-made guajillo sauce — enchiladas, chilaquiles, braising