Pot-au-Feu

Ingredients

• 800g beef chuck, cut into 5cm cubes
• 500g beef marrowbones, cut into 3cm pieces
• 4 carrots, peeled, cut into 5cm batons
• 4 potatoes, Ratte or Yukon Gold, quartered
• 3 leeks, white and light green only, cut into 5cm lengths
• 3 turnips, medium, quartered
• 2 onions, halved, skin left on for colour
• 1 celery stalk, cut into 5cm pieces
• 1 bouquet garni, bay, thyme, parsley
• 6 juniper berries
• 6 black peppercorns, Tellicherry
• 2.5 litres cold water
• Salt, Guérande sea salt

Method

1. 1
   Blanch beef and marrow bones in boiling water for 3 minutes; drain, rinse under cold water to remove scum, pat dry.
2. 2
   Bring 2.5 litres cold water to boil; submerge blanched beef, marrow bones, bouquet garni, juniper berries and peppercorns. Return to boil, immediately reduce to gentle simmer and skim foam for 5 minutes.
3. 3
   Simmer undisturbed for 90 minutes; broth should be clear and fragrant.
4. 4
   Add halved onions, carrot batons, celery and leeks; simmer 60 minutes more until beef is tender and vegetables are barely cooked through.
5. 5
   Increase heat to rolling boil; add potatoes and turnips, cook for 20 minutes until just tender but not falling apart.
6. 6
   Season broth carefully with Guérande salt tasting throughout; correct with additional salt or juniper if needed.
7. 7
   Serve beef, marrow bones and vegetables in warmed bowls with generous ladle of hot broth; accompany with cornichons, sea salt and crusty bread.