Recipe: Pot-au-Feu

Pot-au-Feu

Serves 6

Ingredients

Method

2 lb. Beef Chuck Roast, Cut Into Large Chunks

2 Beef Marrow Bones

1 Large Onion, Halved And Studded With 4 Cloves

4 Garlic Cloves, Peeled

4 Medium Carrots, Peeled And Halved

4 Medium Turnips, Peeled And Quartered

2 Leeks, White And Light Green Parts Only, Halved And Washed Thoroughly

1 Small Head Green Cabbage, Cored And Cut Into Wedges

4 Medium Potatoes, Peeled And Halved

1 Bouquet Garni

8 cups Water

Salt and Pepper (to your taste)

Fresh Parsley, Chopped, For Garnish

Crusty Bread, For Serving

Place the beef, marrow bones, onion, garlic, and bouquet garni in a large pot. (A bouquet garni is a bundle of herbs tied with string - a good combination would be 2 Sprigs Fresh Parsley, 2 Sprigs Fresh Thyme, And 1 Bay Leaf.) Add the water and season with salt and pepper. Bring to a boil, then reduce the heat to low and simmer, partially covered, for 2 hours.

2. Skim off any foam or impurities that rise to the surface during the cooking process. Add the carrots, turnips, leeks, and potatoes to the pot, and continue to simmer for another 45 minutes, or until the vegetables are tender.

Add the cabbage wedges to the pot and cook for an additional 15-20 minutes, or until the cabbage is tender.

Remove the bouquet garni and marrow bones from the pot. Check the seasoning and adjust with salt and pepper as needed.

To serve, arrange the beef, vegetables, and broth in large, shallow bowls. Garnish with chopped parsley and serve with crusty bread.