POT-AU-FEU (FRENCH SIMMERED BEEF AND VEGETABLES)
10 to 15 servings
This is much more than a soup; think of it as a fancy New England Boiled Dinner, or a subtly spiced hot pot where everything is cooked together. Prepared with chicken alone, it is called Poule au Pot.
Combine in a very large soup pot:
- 4 quarts water, Brown Beef Stock, Poultry Stock, or a combination
- 4 pounds beef chuck roast or brisket, rolled if necessary and tightly tied
- (1 ½ pounds marrow bones, oxtails, or beef neck bones)
- 2 onions, each stuck with 2 whole cloves
- 2 carrots, chopped
- 2 celery ribs, chopped
Bring to a boil, then reduce the heat to low, partially cover, and simmer, skimming occasionally, for 1 ½ hours. Add:
- 4 chicken legs, separated at the joint into thighs and drumsticks, skin removed
Simmer, partially covered, skimming occasionally, for 30 minutes. Preheat the oven to 200°F. With a slotted spoon, transfer the beef, bones, and chicken to a rimmed baking sheet, tent with foil, and keep warm in the oven. Strain the broth and discard the vegetables. Return the broth to the pot, bring back to a simmer, and add:
- (1 pound smoked sausages)
- 4 carrots, cut into 3-inch pieces
- 4 leeks, halved lengthwise and well cleaned
- 2 turnips, peeled and cut into 1-inch-thick wedges
- 3 celery ribs, cut into 3-inch pieces
- 1 small head cabbage, cut into 1-inch-thick wedges
- 4 sprigs parsley
- 3 sprigs thyme
- 1 bay leaf
Simmer, covered, until the vegetables are tender, 30 to 45 minutes. Discard the herbs and transfer the vegetables to a large platter. For a clearer broth, strain again. Slice the beef and sausages, if using, and arrange with the vegetables on the platter. Skim the fat from the broth and season to taste with:
- Salt and black pepper
Ladle the broth into bowls. Pass the meat and vegetable platter after the broth, accompanied with:
- Dijon mustard
- Flaky sea salt
- Cornichons
- Toasted baguette slices