Pot-au-Feu (French Boiled Beef and Vegetables)

Instructions

1. Put the beef in a large pot, cover with the cold water and bring slowly to a boil. As soon as grey foam rises, skim it off with a spoon and keep skimming for 10 minutes.
2. Add the onion, garlic, bouquet garni, peppercorns and salt. Lower the heat until the surface barely trembles and cook, partly covered, for 2 hours.
3. Add the carrots, leeks and turnips and simmer for 40 minutes more. Add the marrow bones for the last 20 minutes.
4. Boil the potatoes separately in a pot of water with the 1 tsp salt for 20 to 25 minutes until tender. Cooking them apart keeps the broth clear.
5. Check the beef. It should be tender enough to slide a knife in easily, usually after 2 3/4 to 3 hours in total. Shin and short rib may need longer.
6. Strain a few ladles of broth through a fine sieve into a pan. Reheat and season it, and serve it first in cups.
7. Slice the meat against the grain and arrange it on a warm platter with the vegetables, potatoes and marrow bones. Serve with mustard, cornichons and coarse salt.

Tips

• Start the beef in cold water for a clear broth that tastes of meat. Starting in hot water seals the surface and gives a thinner broth.
• Leftover broth makes a good base for noodle soup, and leftover beef is excellent in hachis parmentier or served cold in a salad with vinaigrette.