Ingredients:
4 leeks (remove the dark green top and the white bottom
with the roots - wash well under running cold water to
remove the sand - tie the leeks into a bundle)
4 carrots peeled
2 turnips peeled
3 1/2 liters (14 cups) of fresh water
1 medium onion stucked with three whole cloves
1 clove of garlic
1 small celery stalk trimmed
Thyme and 3 bay leaves
1 Tablespoon of salt
10 black peppercorns
3 pounds of boneless beef : chuck, middle rib, and shoulder clod (1 pound each)
2 small veal shanks, 2 small beef shanks and 4 marrow bones wrapped and tied in cheesecloth (muslin)
Directions:
In a large stockpot with cover place the meats and bones, then cover with about 14 cups
of fresh water and bring to full boil - reduce to low or medium heat for 1 1/2 hour - skim
off the gray scum rising to the top continually,
After 1 1/2 hour add the onion stuck with cloves, black peppercorns, garlic, celery, thyme, bay leaves
and salt. Maintain a bare simmer and cook for another 1 hour. Check the pot from time to time
the liquid should never boil.
After 2 1/2 hours add the carrots and turnips and continue to simmer for 30 minutes,
After 30 minutes add the leeks for the last 30 minutes,
The pot-au-feu should be ready after about 3 1/2 hours,
To serve arrange all the meats, shanks and marrow bones on a platter and place the vegetables
around the meats. Pour some broth into a small pitcher and place on the table for those who wish
to moisten their meats.
Offer mustard, pickles, salt and capers at the table as well.
The Pot au Feu is really easy to prepare and a very healthy dish !
Bon appétit !
