Pot-au-feu

Ingredients13

• beef chuck or brisket1.2 kg
• beef marrow bones4
• carrots500 g
• leeks3
• turnips400 g
• onion1
• celery stalks2
• cloves4
• bay leaves2
• fresh thyme4 sprigs
• black peppercorns1 tsp
• coarse salt2 tbsp
• flat-leaf parsley1 small bunch

Method

1. Tie the beef into a compact piece and place it in a large pot with the marrow bones. Cover with cold water by several centimeters.
2. Bring slowly to a bare simmer and skim off all the foam that rises for the first 20 minutes.
3. Stud the onion with the cloves. Add it with the bay leaves, thyme, peppercorns, and salt.
4. Cover partially and simmer very gently for about 2 hours 30 minutes, skimming occasionally, until the beef is nearly tender.
5. Peel the carrots and turnips, trim and wash the leeks, and cut the vegetables into large pieces. Add them with the celery.
6. Simmer 40 to 50 minutes more, until the vegetables and beef are tender. Adjust the salt.
7. Rest the pot off the heat for 10 minutes. Slice the beef, arrange it with the vegetables, and serve with ladles of the clear broth and chopped parsley.