Pot-Au-Feu

Ingredients(for 1 generous bowl with meat and vegetables)

• 250g Beef shank (lean, trimmed) (jarret de boeuf)
• 150g Beef brisket (lean, trimmed) (plat de côte)
• 2 medium Carrots (carottes)
• 1 large Leeks (poireau)
• 1 medium Turnip (navet)
• 1 Celery stalk (céleri)
• 1 small Onion (oignon)
• 2 Cloves (clous de girofle)
• 1 Bay leaf (feuille de laurier)
• 1 sprig Fresh thyme (thym)
• 1/2 tsp Black peppercorns (poivre en grains)
• to taste Salt (sel)

Instructions

1. 1

   Rinse all vegetables thoroughly. Peel carrots, turnip, and onion. Slice carrots and turnip into thick rounds. Cut leek in half lengthwise and rinse well to remove any dirt.

   5 minutes

   Use the white and light green part of the leek for best flavor.

2. 2

   Stud the peeled onion with cloves. This will infuse the broth with a subtle aromatic warmth.

   2 minutes

   Insert the cloves firmly so they don’t fall out during cooking.

3. 3

   In a large pot, place the beef shank and brisket. Cover with cold water, bring to a gentle boil, and skim off any foam that rises to the surface for a clear broth.

   10 minutes

   Skimming ensures a clean, light broth.

4. 4

   Add all the vegetables, studded onion, celery, bay leaf, thyme, peppercorns, and salt. Lower to a simmer and cover partially.

   5 minutes

   Keep the simmer gentle to avoid clouding the broth.