Pot-au-Feu

🔥 Prep

• Trim the 1 kg beef (chuck or shank) of excess fat and cut into large chunks (~5 cm).
• Peel and slice the 3 carrots into thick rounds (about 2 cm).
• Trim the 2 leeks, discard dark green tops, slice lengthwise, rinse thoroughly, then cut into 5 cm pieces.
• Peel and quarter the 2 turnips.
• Peel the 1 onion and stud it with 2–3 cloves (optional) or leave whole.
• Rinse the bouquet garni (thyme, parsley stems, bay leaf) and set aside.

🔥 Cook

• 1. Place the beef chunks in a large stockpot and cover with 3–4 liters of cold water.
• 2. Bring to a gentle boil over medium‑high heat, then reduce to a low simmer as soon as foam appears.
• 3. Skim off the foam and impurities with a ladle for the first 10 minutes to keep the broth clear.
• 4. Add the bouquet garni, the whole onion (studded if desired), and a pinch of salt.
• 5. Continue to simmer low for 1 hour, partially covered.
• 6. After 1 hour, add the carrots, leeks, and turnips to the pot.
• 7. Simmer low for another 1–1.5 hours, or until the beef is tender and the vegetables are cooked through.
• 8. Remove the beef and vegetables with a slotted spoon; keep the broth hot.
• 9. If desired, strain the broth through a fine sieve for clarity, then adjust seasoning with salt and pepper.
• 10. Return the beef and vegetables to the pot to warm through for 5 minutes over low heat before serving.

🔥 Serve

• Ladle the hot broth into deep bowls, adding a generous portion of beef and vegetables to each.
• Offer coarse sea salt, freshly cracked black pepper, Dijon mustard, and cornichons on the side.
• Serve with slices of crusty French baguette or toasted country bread for dipping.
• Optionally, provide a small dish of horseradish cream or gremolata for extra flavor.