Pot Au Feu
|Bone in beef||4 Pound (Use Brisket, Rump, Shin, Plate, Chuck Or Round)|
|Cold water||3 Quart|
|Bouquet garni||1 (Bay Leaf, 1/4 Teaspoon Thyme, 1/2 Teaspoon Peppercorns, 3 Cloves, 4 Sprigs Parsley And A Few Celery Leaves Tied In A Cheesecloth Bag)|
|Chopped mixed vegetables||2 Cup (32 tbs) (Use Onions, Carrots, Celery, White Turnips, Parsnips)|
|Leeks||6 (White Parts Only)|
|Carrots||3 , quartered|
|Potatoes||6 (Whole Or Quartered)|
1. Place the meat in a large soup kettle. Add the water, salt and bouquet garni. Bring to a boil, skimming frequently. Reduce the heat and simmer, covered, until the meat is almost tender, four hours or longer.
2. Add the vegetables and simmer until tender, about forty-five minutes longer. Discard the bouquet garni and correct the seasonings.