Pot-Au-Feu

Ingredients

• 2 pounds boiling beef (brisket, rump or chuck roast)
• ½ pound marrow bone, cracked
• 2½ quarts cold water
• 1 carrot, diced
• 1 stalk celery, diced
• ¼ cup chopped onion
• 2 teaspoons salt
• 5 peppercorns
• 1 teaspoon thyme leaves
• 1 bay leaf
• 1 clove garlic, crushed
• 1 sprig parsley
• 1 turnip, quartered
• 4 carrots, halved lengthwise
• 4 leeks, trimmed to within 1 inch above white end and halved, or 1 medium onion, sliced.
• 2 stalks celery, halved
• 1 onion, studded with 3 whole cloves

Directions

1. Place meat, bone and water in large kettle; add diced carrot and celery, chopped onion and next 6 seasonings.
2. Heat to boiling.
3. Reduce heat and simmer gently 3 hours, skimming off foam frequently.
4. Add remaining ingredients.
5. Cover; simmer 1 hour.
6. Arrange meat and vegetables on platter; keep warm.
7. Strain both through cheesecloth; season to taste.
8. Serve broth separately in large soup bowls.