Pot Au Feu

Name: Pot Au Feu
Ingredients: 16 cups cold water; 2 pound soup bones, well rinsed; 3 pounds marrow bones, trimmed of fat and meat; 4 ounces ice water; 3 pounds stewing beef, cut into 2 by 1 by 1-inch strips; Bouquet Garni (1 bay leaf, 4 stalks parsley, 1 (3-inch) piece celery); 1 turnip, blanched, roughly sliced; 4 carrots, roughly sliced; 8 ounces leeks, roughly sliced; 1 pound potatoes, roughly sliced; 2 medium onions; 2 cloves; 1 clove garlic; 2 tablespoons freshly ground salt; Freshly ground black pepper; 1/2 small cabbage head, sliced into wedges; 1/2 teaspoon ground coriander

17 ingredients

10 steps

Ingredients

16 cups cold water
2 pound soup bones, well rinsed
3 pounds marrow bones, trimmed of fat and meat
4 ounces ice water
3 pounds stewing beef, cut into 2 by 1 by 1-inch strips
Bouquet Garni (1 bay leaf, 4 stalks parsley, 1 (3-inch) piece celery)
1 turnip, blanched, roughly sliced
4 carrots, roughly sliced
8 ounces leeks, roughly sliced
1 pound potatoes, roughly sliced
2 medium onions
2 cloves
1 clove garlic
2 tablespoons freshly ground salt
Freshly ground black pepper
1/2 small cabbage head, sliced into wedges
1/2 teaspoon ground coriander

Directions

1

Bring water to boil in large pot.
2

Add soup and marrow bones and simmer 3 hours, skimming frequently, adding ice water occasionally to aid skimming.
3

Add beef and herbs and simmer 1 more hour.
4

Remove bones and discard.
5

Boil stock and add the turnip, carrots, leeks and potatoes.
6

Pierce onions with cloves and add to pot.
7

Skewer garlic clove with pick and add to pot.
8

Add salt and pepper and let cook 10 minutes or until vegetables are tender.
9

Add cabbage and coriander; cook 20 minutes.
10

Serve immediately.