Pot-Au-Feu

Serving: 680 g

Ingredients

• beef chuck190 g
• carrot90 g
• turnip80 g
• leeks80 g
• celery50 g
• potato140 g
• onion50 g

Recipe steps

1. Cover the beef with cold water and bring it up very slowly, skimming until the surface runs clear.
2. Add the onion, celery and aromatics and simmer for three hours, never letting it boil.
3. Add the root vegetables in order of how long they take, potatoes last.
4. Serve the broth first as a course of its own, then the meat and vegetables with mustard and coarse salt.
5. The clarity of the broth is the whole measure of the dish, and boiling is what ruins it.

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