So here we are making pot-au-feu

It's getting chilly out and I'm stuck inside so conditions are met for making Pot-au-feu, a classic French peasant dish of beef and winter vegetables in a lovely beef broth. I made the classic recipe, without potatoes and with a marrow bone, but I'm guessing you could chuck in pretty much what you want.

This is for 6-8 people, and you will need, as well as a long wintry afternoon at home:

Meat:
500 g of paleron (shoulder blade cut)
500g of gite (topside cut of beef)
500g of plat de cotes (brisket?)
N.B. These are the French cuts, and are different in other countries. Ultimately what you're after are three different cuts of beef: a fatty, a lean and a gelatinous. Consult your butcher if in doubt.
1 marrowbone per person

Seasoning
3/4 garlic cloves
1 large onion
4 cloves
6 black peppercorns
sea salt
bouquet garni

Veg:
4 large leeks
2 large celery stalks
5/6 turnips
5/6 carrots
2/3 parsnips

Recipe:

First take meat (not bones) and cut into largish pieces (about 2/3 pieces per person untimately), put in huge casserole and add 2,5 litres cold water. bring very slowly to the boil (it should take at least 15 minutes) and skim all the collagen and crud that will appear on surface every ten minutes or so. Simmer gently for an hour or so.

Second, add your seasoning: peeled onion studded with cloves, peeled and crushed garlic cloves, bouquet garni, peppercorns and a tbsp of sea salt. Bring to the boil, then simmer gently for a couple of hours. Remember to skim away the crud from time to time

Third, add the veg which should by now be peeled/washed and cut into large chunks. (I cut the leeks, carrots etc into 3, the turnips in half etc). Add to the pot and let simmer for about 30 minutes.

Finally, once your veg is cooked add the marrow bones for about 20 minutes right at the end. they generally drool fat into the soup which can make it all a bit fatty (personnally I don't see the prob) so you can always fart around by wrapping them in muslin/gauze and then putting them in pot.

Voila! add salt and pepper, and serve with mustard, coarse sea salt and gherkins. It keeps in fridge (possible to remove excess fat once it has formed a hard layer) or freezes, and makes great leftovers.

Bon appetit!