Pot au Feu

Ingredients for Pot au Feu :

2 to 3 kg of meat as follows: shank, shoulder of beef, lean spare ribs, shin, one beef tail.
4 carrots
peppercorn
bouquet garni (bay, thyme)
1 onion
2/3 cloves
3 leeks
2 sticks of celery
3 turnips
4 potatoes
3 courgettes
pickles
mustard

In a large stewpan, place the meat in cold water, add salt.
Bring to a boil.
Soon as it boils, skim several times so that the stock does not turn cloudy.
Add the carrots cut in large slices, peppercorn, onion with 2 or 3 cloves stuck in it, the bouquet garni, and the sticks of celery (without leaves).
Lower heat and leave to simmer for an hour.
The following day.... Carefully wash all your veggies.
In a stewpan, add to the meat: leeks cut in large slices (without the green parts), the courgettes (cut in large slices skin on) then the turnips.
Leave to simmer for 30 minutes.
At last, add the peeled potatoes and leave to cook for 45 minutes.
Serve hot with pickles and mustard.
Suggestions: Once cooled, degrease the stock and keep it for other recipes (soup, cooking stock,etc.)
If there is some meat left, it can perfectly be used in a hachi parmentier.

Thank you for following this recipe !