Pot Au Feu

Recipe Ingredients

3 lbs	1362g / 48oz	Beef shank
4 lbs	1816g / 64oz	Onions - stuck with cloves (medium)
12		Cloves - 3 for each onion
4		Carrots - sliced thick (medium)
2		Celery stalks with leaves - sliced thick (medium)
8		Garlic - halved
		Cheesecloth Bag Containing
12		Parsley stems - with
10		Peppercorns - plus
2		Bay leaves - and also
3		Fresh thyme sprigs
		(or 2 tspns dried thyme)
8 cups	1896ml	Beef stock or canned beef broth
		Water
1		Stewing chicken - (4 lbs) - cleaned, trussed
		For The Vegetable Garnish
6		Carrots - quartered
		Lengthwise, and halved crosswise
6		Leeks, white part only - halved crosswise (medium)
		And lengthwise, rinsed and tied
6		Celery stalks - halved crosswise
		And lengthwise, rinsed and tied
6		Turnips - peeled, quartered
1 1/2 lbs	681g / 24oz	Garlic sausage
		Optional Accompaniments
		Coarse salt
		Pickles
		Horseradish
		Mustard
		Herb mayonnaise

Recipe Instructions

In a large kettle combine the beef, onions, carrots, celery, garlic, cheesecloth bag, stock, salt and water to cover. Bring to a boil and simmer, partially covered, skimming, for 1 1/2 hours. Add chicken, bring back to boil and simmer, partially covered, skimming, 1 1/2 hours more.

With tongs or large fork transfer meat and chicken to platter, skim fat from cooking liquid and strain liquid through a sieve into a bowl.

Return meat and chicken to kettle and add strained cooking liquid.

Bring liquid back to a boil and add bundles of vegetables, carrots, leeks and celery. Simmer, partially covered, 10 minutes. Add turnips and sausage, and simmer, partially covered, for 25 minutes, or until vegetables and meat are tender.

Arrange meat and vegetables on platter.

Serve soup in bowls and allow guests to choose meat and vegetables of their choice. Serve with accompaniments, if desired.

Source:
David Rosengarten

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