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

	1 Prepare all ingredients:
	2 In a large stewpan, place the meat in cold water, add salt.
	3 Bring to a boil.
	4 Soon as it boils, skim several times so that the stock does not turn cloudy.
	5 Add the carrots cut in large slices,...
	6 ...peppercorn, onion with 2 or 3 cloves stuck in it, the bouquet garni, and the sticks of celery (without leaves).
	7 Lower heat and leave to simmer for an hour.
	8 The following day.... 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.
	9 Leave to simmer for 30 minutes.
	10 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.