Classic Pot Au Feu
|Veal knuckle||2 Pound, cut in half (1 Kilogram)|
|Leg lamb||1 1⁄2 Pound, cut in half (750 Gram)|
|Cow's leg||2 Pound, boned and rolled (1 Kilogram Leg Of Beef)|
|Garlic||2 Clove (10 gm), sliced|
|Onions||3 , unpeeled|
|Carrots||1 Pound, halved (500 Gram)|
|Leeks||1 Pound, cut into chunks (500 Gram)|
|Celery sticks||4 , halved|
|Turnip||1 Small, cut into chunks|
|White wine||4 Ounce (1 Wine Glass)|
|Horseradish sauce||1⁄2 Cup (8 tbs)|
|Pickled gherkins||1⁄4 Cup (4 tbs)|
|Mustard||1⁄4 Cup (4 tbs)|
Tie the meat firmly with string to keep its shape during cooking.
Place in a large saucepan with the bones, if using.
Add the garlic, vegetables, bouquet garni and bay leaves.
Pour in the wine and sufficient water to cover.
Add salt and pepper to taste.
Bring to the boil, cover and simmer very gently for 4 hours.
Take out the meat and vegetables and transfer to a warmed serving dish.
Slice the meat and serve with the vegetables, horseradish sauce, pickled gherkins, olives, capers and mustard.
Leave the soup until cold, then skim the fat from the surface.
To serve, bring to the boil, strain and check the seasoning.