au feu Recipe (serve 12)
Pierce the onions of
the vegetable stock with cloves. Put the beef in a kettle with the vegetable
stock, the herb bouquet. Cover with beef stock and water. Cook over
moderate heat, bring to the simmer and skim. Cover 2/3 of the kettle
and simmer slowly for 1 hour.
2: Add the pork and
chicken. Bring back to the simmer and skim. Simmer for 1 hour and a
half over moderate heat.
3: Prepare vegetable
garnish: peel and quarter carrots and turnips. Trim leeks. Peel onions.
4: Add vegetable garnish.
Bring back to the simmer again. Add seasoning if necessary. Simmer over
moderate heat for 2 hours more.
Serving: Reheat before
serving. You can serve Pot au feu with potatoes.
Wine suggestion: red
Bordeaux, Beaujolais Villages, red Cotes du Rhone (French