"sf" > ha scritto nel messaggio
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>
> The recipes I'm finding call for rump, shank and marrow bone.... but I>
> was intrigued by what steve said about it including all sorts of> meats,
> including sausage.
>
> Does anyone have a recipe (or method) for pot-au-feu with more variety>
> than just hunks of beef?

Of course. It's a great French-American family dinner. It's on my blog the
way I make it, which is a several day project. Ours is from Brittany, so
the last thimng cooked is a cheesecloth bag full of bread stuffing. You'll
like that.
http://www.judithgreenwood.com/think...th-sam-and-me/
My grandmother and mother had solid fuel stoves and left the huge pot
cooking continuously, adding a new meat each day, but I cook and
refrigerate, repeat, repeat, repeat. By the end the broth is incredible.

It's a narrative style account, sorry about that. Fotos are missing since
the redesign, but it's darned good pot au feu!