Pot Au Feu
|Beef topside||5 Pound (2.5 Kilogram)|
|Onion||1 , studded with cloves|
|Black peppercorns||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm)|
|Potatoes||4 Large, quartered|
|Carrots||4 Large, cut into 2 inch pieces|
|Parsnips||4 , cut into 2 inch pieces|
|Celery stalks||8 , cut into 2 inch pieces|
|Thin leeks||4 , cut into 2 inch pieces|
|Red wine||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
1. Place beef, clove-studded onion, black peppercorns, garlic and bouquet garni in a large saucepan. Add cold water to cover and bring to the boil over a medium heat, remove any scum as necessary. Reduce heat, cover and simmer for 2 1/2-3 hours.
2. Add potatoes, carrots, parsnips, celery and leeks to pan and simmer for 20-30 minutes or until vegetables are tender.
3. Remove meat and vegetables from cooking liquid, set aside and keep warm.
4. Strain cooking liquid and discard clove-studded onion, black peppercorns, garlic and bouquet garni. Return cooking liquid to saucepan, add wine, bring to the boil and simmer for 5 minutes. To serve, slice meat and arrange with vegetables on a large serving platter. Place cooking liquid in a soup tureen and pass separately.