Pot Au Feu With Bonus Broth
|Lean boneless bottom round beef roast||1|
|Water||8 Cup (128 tbs)|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm)|
|Instant beef broth/2 beef flavor bouillon cubes||2 Tablespoon|
|Thyme leaf||1⁄4 Teaspoon, crumbled|
|Chicken breasts||24 Ounce|
|Carrots||1 Pound (1 Package)|
|Green beans||1 Pound|
|Leeks||1 Bunch (100 gm)|
1 Trim all fat from roast; place roast in a kettle. Add water, onion, garlic, beef broth or bouillon cubes, and salt. Tie parsley, bay leaf, peppercorns, and thyme in a small cheesecloth bag; add to kettle.
2 Heat to boiling; cover. Simmer 2 hours. Add chicken breasts; simmer 30 minutes longer, or until beef and chicken are tender. Remove meats to a platter; keep warm.
3 While meats cook, pare carrots and slice thin diagonally. Wash green beans and tip. Trim root ends and leafy tops from leeks; wash well in warm salted water.
4 Reheat broth in kettle to boiling; add carrots and green beans, keeping each in a separate pile; cover. Cook 15 minutes; add leeks. Cook 15 minutes longer, or until all vegetables are tender. Remove from broth with a slotted spoon; keep warm.
5 Strain broth into a large bowl, pressing onion and garlic through sieve into liquid; let stand a minute, or until fat rises to top, then skim off. Return broth to kettle; heat to boiling; cook rapidly until broth is reduced to 6 cups. Pour into soup cups or small bowls; garnish each with two or three small white onion rings, if you wish. Serve as appetizer course.
6 Carve beef and chicken into 1/4-inch-thick slices; place on heated serving plates. Split leeks lengthwise; arrange with carrots and green beans in separate piles around meats.