On Dec 7, 3:57*am, Omelet > wrote:
> In article >,
> *sf > wrote:
>
> > The recipes I'm finding call for rump, shank and marrow bone.... but I
> > was intrigued by what steve said about it including all sorts of
> > meats, including sausage. *
>
> > Does anyone have a recipe (or method) for pot-au-feu with more variety
> > than just hunks of beef?
>
> Pot roast?
>

A pot-au-feu is a french beef stew. Where do you get the 'pot roast'
idea from? Chunks of beef? Use beef shank.

> Consider Barbacoa... (beef cheeks). :-d
> I can also get sliced beef knee bones locally and they have LOTS of
> marrow.
> --
> Peace! Om
>
> "Human nature seems to be to control other people until they put their foot down." *
> --Steve Rothstein
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