Pot-au-feu
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.
Ingredients
- 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.
Garnishes
- 1 lemon
- Large sea salt on a small plate
- Dijon mustard
- Small cornichon pickles
Method
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1
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.
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2
Remove the parsley, carrot, studded onion, garlic and celery. Add raw vegetables, starting with the ones that take the longest to cook.
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3
Add tender vegetables 15 minutes later. Remove from heat when vegetables are cooked.
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4
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
