Pot-au-feu

Method

1. 1

   Put the beef pieces in the stockpot, cover with 3.5 litres of cold water and bring slowly to a simmer.

   20 min
2. 2

   Skim off the grey foam as it rises until the liquid runs clear.

3. 3

   Meanwhile, char the cut sides of the onion halves in a dry pan until almost black. This colours the broth.

4. 4

   Add the onion, bouquet garni, peppercorns and 1 tablespoon of coarse salt to the pot.

5. 5

   Simmer very gently, partly covered, with the surface barely trembling.

   150 min
6. 6

   Add the carrots, turnips, leeks and celery and keep simmering until the meat is very tender and the vegetables are cooked.

   40 min
7. 7

   If using marrow bones, rub the ends with salt and lower them in for the last 20 minutes.

8. 8

   Meanwhile, boil the potatoes separately in salted water until tender.

   20 min
9. 9

   Lift the meat, bones and vegetables onto a warm platter, cover with foil and moisten with a ladle of broth.

10. 10

    Strain the broth through a fine sieve, skim off the fat and season to taste.

11. 11

    Serve the hot broth first, then the sliced meat, vegetables and potatoes with mustard, cornichons and coarse salt.