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Pot au Feu of Beef Short Ribs with Horseradish Sauce
Recipe by: (Serves 6)

Ingredients:
6 lbs beef short ribs
¼ cup olive oil
3 large carrots, peeled and sliced in ½-inch thick coins
2 medium onions, sliced
1 leek, washed and sliced crosswise
8 cloves garlic, sliced
1 small bunch fresh thyme
4 cups DK Beef Stock
4 cups water

1 medium-sized Savoy cabbage
24 small or 12 large new potatoes

3 Tablespoons prepared horseradish
1 cup sour cream
1 tsp salt

¼ cup coarse sea salt to present at the table

Method:
Preheat the oven to 325 degrees. Liberally season the short ribs on both sides with salt and pepper. Heat a medium-sized stock pot (8 to 12 quarts) to medium high, add the oil, and brown the short ribs, three at a time, on both sides. Remove the short ribs temporarily, and add the sliced carrots and onions. Stir for two minutes, and add the leek, garlic cloves, thyme, chicken stock and water. Add the short ribs and bring to a boil. Reduce to a simmer, cover, and place on the lower rack of the oven. Cook for four hours.

Slice the cabbage into six wedges, and wash the new potatoes thoroughly. Add to the pot in the oven, cover and cook for one more hour, or until the meat almost falls off the bones. Remove from the oven and keep hot. Meanwhile, mix the horseradish sauce and the sour cream, and season with salt to taste.

To serve, place the sliced cabbage into each of six bowls, spoon the carrots and potatoes around the cabbage, with lots of juice, and place a three-bone short rib on top of each. Serve immediately with the coarse sea salt and the horseradish cream on the side to pass around.

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