This Québécois pot-au-feu differs from one part of the Gaspé Peninsula to the next and from one family to the other. The basic ingredients are simple: fresh or cured meat, seasonal vegetables, a few herbs from the garden; it's made with whatever you have on hand. At the end of summer, it's common to see it with corn, which gives the bouillon a unique flavour.
- 2 lbs bone-in beef shank
- 2 lbs salt pork or pork
- 1 chicken
- 1 carrot
- 1 onion studded with 4 cloves
- 2 stalks celery
- 2 bay leaves
- 1 tsp savory or thyme
- 1 tsp whole black pepper
- 12 cups various seasonal vegetables (cabbage, turnip, wax beans, carrot, parsnip, leek, etc.)
- 4 ears corn
- Parsley, green onions for garnish
Rinse all meats in cold running water. Fill a large pot with 20 cups of water. Place pork and beef in the pot. Bring to a boil and skim. Add carrot, onion with cloves, celery and spices. Reduce heat and simmer for 1¼ hours.
Add chicken. Continue simmering for another 45 minutes.
Remove the carrot, studded onion and celery. Add raw vegetables, starting with the ones that take the longest to cook (e.g., turnips or carrots).
Add tender vegetables 15 minutes later. Remove from heat when vegetables are cooked.
Salt, if needed, and garnish with parsley and green onions.