Pot-Au-Feu

Recipe Ingredients

1		Beef knuckle bone
3 lbs	1362g / 48oz	Brisket or rump
1		Bay leaf
2		Parsley sprigs
1 teaspoon	5ml	Thyme
1		Chicken - (abt 4 lbs)
1 lb	454g / 16oz	Chicken giblets
6		Carrots - halved
3		Leeks, white parts only
2		Onions - each stuck
		With two of the
4		Whole cloves
3		Turnips - quartered
3		Celery ribs - halved
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine all ingredients with 3 quarts water and cook on LOW for 8 to 10 hours. Adjust seasonings.

Put meats and chicken on platter with giblets and surround with vegetables. Keep warm.

Strain broth, skimming off fat, and serve separately in cups.

Slice meat and serve accompanied with pickles and horseradish, French bread and butter.

This recipe yields ?? servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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