Pot Au Feu
|Beef shank||2 Pound|
|Chicken breasts/Thighs||1 1⁄2 Pound|
|Bratwurst /1 pound polish sausage||4|
|Leeks||2 (White Part Only)|
|Turnip||1 , quartered|
|Celery stalks||2 , chopped|
|Cabbage head||1⁄2 , cut into wedges|
|Dry white wine||1 Cup (16 tbs) (California Wine)|
|Beef broth/Bouillon||1 Cup (16 tbs)|
Alternate ingredients in the crock cooker ending with the sausages on top.
Pour wine and bouillon over all, and cook at Low for from 10 to 12 hours.
Strain off broth, and separate meats from vegetables.
Press vegetables through a strainer or sieve, returning the pulp to the broth.
Season for salt.
Slice meats and sausage serving a few pieces of each per bowl of rich broth.