Pot-au-feu

Ingredients:

• 2 pounds (900g) beef chuck, cut into large cubes
• 1 marrow bone (optional)
• 8 cups (2 liters) water
• 2 large onions, peeled and halved
• 4 cloves garlic, peeled
• 4 medium carrots, peeled and cut into large chunks
• 4 medium potatoes, peeled and halved
• 2 leeks, trimmed and cut into large pieces
• 2 celery stalks, cut into large pieces
• 1 bouquet garni (a bundle of thyme, bay leaf, and parsley tied together)
• 1 tablespoon (15g) salt
• 1 teaspoon (5g) black peppercorns
• 2 tablespoons (30ml) red wine vinegar (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Place the beef cubes and marrow bone in a large pot. Cover with water and bring to a simmer over medium heat.
2. Skim off any foam that rises to the surface, then add onions, garlic, salt, and peppercorns. Simmer gently for 1.5 hours.
3. Add the carrots, potatoes, leeks, celery, and bouquet garni to the pot. Continue to simmer for another 1-1.5 hours until the beef and vegetables are tender.
4. Remove the bouquet garni and discard. Taste and adjust seasoning with more salt if needed.
5. Serve the pot-au-feu hot, garnished with fresh parsley. Provide additional red wine vinegar on the side for drizzling if desired.

Notes:

Traditionally, pot-au-feu is served with a variety of condiments, such as coarse salt, Dijon mustard, and cornichons. You can also use leftover broth as a base for soups. This dish can be stored in the refrigerator for up to 3 days and often tastes better the next day as the flavors meld.