Pot-au-feu is not traditionally salted during cooking. Each diner can salt their soup, vegetables, and meat to their liking. Of course, the marrow salted with a large, crunchy sea salt is the most prized.
- 5 lb beef shank, sliced, with bones and marrow
- 1 carrot
- 1 onion studded with 4 cloves
- 2 stalks celery
- 1 bunch parsley
- 4 cloves garlic
- 1 tsp thyme
- 2 bay leaves
- 1 tsp whole black peppercorns
- 12 cups seasonal vegetables: cabbage, turnip, green beans, carrots, leeks, small onions, etc.
- 1 lemon
- Large sea salt on a small plate
- Dijon mustard
- Small cornichon pickles
Rinse the beef in cold running water and place in a large pot with 20 cups of water. Bring to a boil and skim. Add carrot, onion with cloves, celery and parsley stems, garlic and spices. Reduce heat and simmer for 1 hour 45 minutes.
Remove the parsley, carrot, studded onion, garlic and celery. Add raw vegetables, starting with the ones that take the longest to cook.
Add tender vegetables 15 minutes later. Remove from heat when vegetables are cooked.
Pour the stock into bowls and garnish with parsley and lemon wedges. Place the meat and vegetables on plates or a large platter. Serve with salt, mustard, and cornichon pickles.
A variation of the Gaspesian Pot-au-feu from The Spice Trekkers Cook at Home