Hotpot Soup (Pot-au-feu)
|Stewing beef||4 1⁄2 Pound (In One Piece)|
|Water||13 Cup (208 tbs)|
|Carrots||1 1⁄2 Pound|
|Leeks||1 1⁄2 Pound|
|Celery||1 Bunch (100 gm)|
|Garlic||2 Clove (10 gm)|
|Marrowbone||1 Large (About 4 Inches Long)|
1. Tie the meat with thin string so it holds its shape during cooking. Place it in a large pot together with the beef bones. Add all the water except for 1/4 cup and bring slowly to a boil with the lid off.
2 Meanwhile, if using fresh herbs for the bouquet garni, tie them together. Peel the onions and garlic; stud the onion with the cloves.
3 Peel and quarter the carrots lengthwise; peel and quarter the turnips. Trim and cut away the roots of the leeks, then cut in half and wash in several changes of water, fanning out the green stems, so all the dirt is removed. Trim the root end of the celery and discard the green leaves; then quarter and tie the pieces together with the leeks.
4 When the surface of the liquid is covered with scum, take the pot off the heat; pour in the reserved water and skim at once. Return the pot to the heat, cover with a lid and simmer slowly for 1 hour. Then add the prepared vegetables, bouquet garni, garlic, onions, salt and pepper, and cook slowly for a further 1/2 hours.
5 Wrap the marrowbone in cheese cloth and tie with string; this will stop the marrow from slipping out of the bone. Put the wrapped bone in the pot 15 minutes before the end of cooking.
6 When the meat is cooked, take it out of the pot, remove-the string, slice and place on a heated serving dish. Drain the vegetables, discarding the bouquet garni, and arrange around the meat; keep hot.
7 Slice the bread and toast on both sides. Meanwhile lift out and unwrap the marrowbone, scoop out the marrow, then spread on the hot toast.
8 Serve the broth separately with the toast, followed by the platter of meat and vegetables. Traditional accompaniments include dill pickles pickled onions, mustard and horse radish sauce.