This is one of my favorite versions- with good bread and several good
bottles of wine. Its going to be a good evening.


Pot au feu
1.5 pounds beef short plate
1.5 pounds beef shank
1.5 pounds beef brisket
1 onion
4 cloves
3 garlic cloves
1 bouquet garni
10 whole peppercorns
1 tbsp coarse sea salt
4 carrots
3 turnips
3 parsnips
3 leeks
4-6 branches of celery

Pour 1/2 gallon cold water in a very large pot (preferably cast iron).
Place the whole short plate in the water. Bring to a boil. After 10
minutes, reduce heat and simmer for 1 hour.
Add the two other pieces of meat, the onion (whole, peeled, with
cloves nailed in it), garlic (whole cloves, peeled and crushed), herb
bouquet, peppercorns and salt. Bring to a boil, skim then reduce heat
again and simmer for 2 hours without a lid.
Add the carrots and parsnips (peeled and cut in 3 lengthwise), turnips
(peeled and cut in 4 crosswise), leeks (dark, hard ends removed, cut
in 4 crosswise, rinsed and tied together - or one by one- with kitchen
string) and celery (in 1-inch chunks). Cook slowly for another hour.

The broth is usually served separately from the meat and vegetablesThe
broth can be filtered through a fine sieve. Serve as hot as possible
with house made mayonnaise, mustards (Dijon extra strong or whole
grain) and toasted bread.