French beef stew (pot-au-feu

• Meat

  • 4 cut into pieces 1 kg beef shoulder
  • 2 Beef bones with marrow
  • 1 Beef cheek

• Produce

  • 1 2 head small cabbage, cut into six pieces, small
  • 5 Baby carrots
  • 2 Celery roots
  • 6 Leeks
  • 2 Onions
  • 1 Parsley
  • 4 Potatoes
  • 8 Turnips, small

• Condiments

  • 1 Dijon mustard

• Baking & Spices

  • 8 Cloves
  • 5 Peppercorns, black
  • 1 Salt and pepper
  • 1 tbsp Sea salt
  • 1 Sea salt

• Liquids

  • 6 Litres cold water

• Other

  • Accompaniments
  • 1 Bouquet garni (2 bay leaves, 1 thyme sprig, 4 parsley stalks
  • Cornichons

Found on nonnascooking.com

Description

Directions

• Place beef shoulder and beef cheek in a large saucepan. Cover with cold water. Bring to boil and skim surface to remove impurities. Remove from heat and transfer beef to a plate. Discard water and clean the pan. Return meat to pan.
• Push cloves into onion, then add to the saucepan. Add beef bones, leek, celery and bouquet garni and season with salt and pepper. Cover with the cold water.
• Bring to the boil and skim surface to remove impurities. Reduce heat to a slow simmer, skim surface again and cook, uncovered, for 2½ hours.
• Add potato, turnips, carrots and cabbage and cook for another 30 minutes or until soft.
• Transfer the meat, vegetables and broth into a deep bowl and scatter with parsley. Serve with accompaniments.