The quintessential French family meal since the 1600s, this "pot on the fire" provides both soup and main course. Traditionally started Sunday morning and eaten after Mass.
Ingredients
- 1kg beef brisket
- 500g beef chuck
- 300g marrow bones
- 2 veal shanks
- 4 carrots
- 2 turnips
- 4 leeks
- 4 celery stalks
- 1 cabbage (quartered)
- 4 onions (one charred)
- 10 peppercorns
- bouquet garni
- coarse salt
- cornichons
- mustard
Instructions
The Pot
Place meats and bones in large stockpot. Cover with cold water. Bring to boil, skim diligently for 15 minutes until clear.
Aromatics
Add charred onion (for color), peppercorns, salt, bouquet garni. Reduce to gentle simmer.
First Vegetables
After 1 hour, add carrots, turnips, leeks (tied in bundles), and celery.
Cabbage
Blanch cabbage separately, add to pot after 2 hours.
Testing
Total cooking 3-4 hours. Meat should separate easily. Remove meats, wrap in foil.
Service
Strain broth, serve as first course with toasted bread. Arrange sliced meats and vegetables on platter. Provide marrow spoons for bones. Accompany with cornichons and strong mustard.