Pot-au-Feu

СОСТАВ РЕЦЕПТА

• 1 kg (2,2 lbs) tough beef, such as rump, leg, or shoulder, separated from the bones, tied into one piece, bones sawed into 5-cm pieces; or beef short ribs
• 4 L (4 qt), plus about 400 ml (1 3/4 cups) cold water
• 20g (4 tsp) coarse salt
• 200g (7 oz) carrots, peeled, 4-cm/1.5-inch long pieces
• 200g (7 oz) round onion, peeled, roots trimmed
• 200g (7 oz) leeks, cleaned, roots trimmed
• 200g (7 oz) turnips, peeled, 1-cm pieces
• 100g (3.5 oz) parsnips (optional)
• 100g (3.5 oz) celery (optional)
• 1 or 2 whole cloves
• caramel coloring, optional

ШАГИ

1. 01

   In a heavy-bottom stockpot, place meat, 4 L (4 qt) of water, and salt, then slowly bring to boil. Once boiled, add 100 ml (1/3 cup + 1 tbsp + 1 tsp) of cold water and carefully skim away any scum or fat that comes to the surface. You should repeat this process of adding cold water and removing the scum three more times to ensure the liquid is clear.

2. 02

   Next, add the vegetables and continue to cook at a simmer uncovered until the vegetables are cooked and tender. Remove each vegetable as it becomes cooked and set aside.

3. 03

   Continue cooking meat until it’s done and tender, then remove it from the liquid. Now skim away any fat on the surface of the broth and strain the broth using a strainer lined with a wet towel or an unbleached muslin, then return to the stockpot.

4. 04

   Before serving the meal, reheat the meat and vegetables in the broth, then transfer to a covered bowl and keep in a preheated oven at 75°C/165°F. If necessary, strain the broth once more, reheat it and if desired, color using caramel coloring.

5. 05

   Salt to taste and divide the broth into serving bowls. Divide and cut up the meat and vegetables; serve on heated plates with a strong, Dijon-style mustard and cornichons.