Traditional Pot-au-Feu

Ingredients

• 2 lbs beef shank
• 1 lb beef brisket
• 4 pieces marrow bones
• 6 large carrots
• 3 stalks leeks
• 3 medium turnips
• 1 large onion
• 2 pcs whole cloves
• 3 pcs garlic cloves
• 1 bundle bouquet garni
• 1 tbsp coarse salt
• 10 pcs black peppercorns

Steps

1. Place the beef shank and brisket in a large stockpot and cover with cold water. Bring to a boil and skim off any foam that rises to the surface.
2. Peel the onion and stud it with the whole cloves. Add it to the pot along with the garlic, bouquet garni, salt, and peppercorns.
3. Reduce heat to low and simmer, partially covered, for 2 hours.
4. While the meat simmers, prepare the vegetables by peeling the carrots and turnips, and cleaning the leeks thoroughly.
5. Add the carrots, turnips, and leeks to the pot. Continue to simmer for another 45 to 60 minutes until the vegetables and meat are very tender.
6. Add the marrow bones during the last 20 minutes of cooking.
7. To serve, remove the meat and vegetables and arrange them on a large platter. Strain the broth and serve it as a first course or pour it over the meat.