Name: Pot-au-feu, the french stew
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6
Cuisine: En
Ingredients: 1.5 lbs beef shank; 3 onions; 1 celery stalk; 3 carrots; 2 leeks; 2 turnips; 2 potatoes; 1 marrow bone; 1 bouquet garni; water; salt; rock salt

Ingredients

1.5 lbs beef shank
3 onions
1 celery stalk
3 carrots
2 leeks
2 turnips
2 potatoes
1 marrow bone
1 bouquet garni
water
salt
rock salt

Preparation

Preparation20 min

Cook time4 hours

In a pot, put the beef meat cut into big pieces, cover with cold water, salt and bring to a boil. Take the foam out.
Add the peeled onions, the carrots and turnips, peeled and sliced in big pieces, the celery stalk cut in half, and the leeks cut in 3.
Add water if necessary, and the bouquet garni. Cover and leave to simmer at low heat for 3 hours.
After, rub the marrow bone with some rock salt (so the marrow won't come out). Put in the pot and leave for another 30 minutes.
Peel and cut the potatoes in big pieces, and cook them in boiling water for around 15 minutes.
Serve the potatoes with the pot au feu. There you are, bon appetit!