1 kg tough beef, such as rump, leg, or shoulder, separated from the bones, tied into one piece, bones sawed into 2" pieces (or beef short) ribs
20 g coarse salt
200 g carrots, peeled, 2" long pieces
200 g round onion, peeled, roots trimmed
200 g leeks, cleaned, roots trimmed
200 g turnips, peeled, 1/2" pieces
100 g parsnips (optional)
100 g celeriac (optional)
4.4 l cold water
Recipe preparation steps
Place the meat, 16 cups of water, and salt in a large, heavy-bottomed stockpot. Slowly bring to a boil. When the liquid starts to boil, add a half cup cold water and carefully skim the scum and fat that float on the surface. This process of adding cold water when the liquid starts to boil and skimming the surface will need to be repeated about three times until the liquid is clear.
Add the vegetables and cloves and bring the liquid to a simmer again. Continue to cook at a simmer, uncovered, until the vegetables are tender. As each type of vegetable becomes tender, remove it with a slotted spoon and set it aside.
Continue cooking the meat until it is tender. Remove it with a slotted spoon and set aside.
Skim any remaining fat from the surface of the broth. Strain the broth through a strainer lined with a wet towel or piece of unbleached muslin. Return the broth to the stockpot.
Preheat the oven to 170ºF . Just before serving the "pot-au-feu", reheat the meat and vegetables in the broth. Remove the meat and vegetables and set them aside in a covered bowl in the warm oven.
If necessary, strain the broth again. Reheat the broth and color it with a little caramel coloring, if desired. Add fine salt to taste. Divide the broth between individual serving bowls.
Cut the onions and leeks into serving size pieces. Divide the meat and vegetables between heated serving plates.