Pot-Au-Feu

• The Recipe (Serves 16)
• Meat:
• 4 pounds boned beef-a combination of two or more of the following: brisket, shoulder, chuck and top rib.
• 2 pounds shin of beef, with bone (All of the meats above should have excess fat removed and be tied up in string by the butcher to prevent their falling apart during cooking.)
• 8 chicken livers plus 2 pounds optional necks, gizzards, poultry scraps and/or carcasses
• 1 4-pound piece of pork from the butt, picnic, rolled shoulder
• 1 4-pound stewing hen (if unavailable use a roasting chicken but only cook for 1 hour.)
• Optional: 1 veal knuckle bone, 2 pounds beef or veal bones and/or 1 large marrow bone
• Soup Vegetables:
• 3 medium yellow onions, peeled and each one stuck with 1 whole clove
• 3 carrots, peeled
• 3 ribs celery
• 2 parsnips, peeled
• 2 whole leeks, washed
• 1 head garlic, unpeeled and cut in half
• 1 bouquet garni
• 1 2-pound piece of mild, lightly smoked country or Polish sausage
• Approximately 12 cups of room temperature beef or chicken stock, or a mixture (enough to cover the meat by six inches)
• 2 teaspoons kosher salt or sea salt
• Garnish Vegetables:
• 5 very large carrots, 5 large leeks, 3 large parsnips, 3 medium turnips, all washed, chopped and trimmed.
• 1 large yellow onion, chopped and sauteed in butter or olive oil until brown
• 1 small white cabbage, trimmed, cut into wedges and boiled until tender
• 10 medium boiled peeled potatoes, halved after cooking
• 1 small bunch fresh chervil tied up in cheesecloth (optional)

1. 1. Put bones in stockpot or Dutchoven large enough to hold ingredients. Place chx livers on top w/ optional poultry giblets, scraps, & carcasses. Tie long piece of kitchen string around beef, pork & hen & add on top of bones, leave strings hanging over side. Add stock & water if needed to cover by 6 inches.
2. 2. Boil over med-high heat. Immediately turn to simmer, add salt. Thick scum will form on surface.
3. 3. When scum is thick, remove. Remove scum stuck to sides of pot. Add 1/2 cup cold h2o. Will return to simmer, more scum will rise, skim off & repeat process til only bit of white froth left. Add soup veges, bouquet garni & sausage. Simmer 30 mins. Transfer sausage to large bowl for all soup solids meats & vegetables. Check chx. When done, transfer to bowl w/ sausage. Cook other meats 2 hrs more.
4. 4.Tie garnish veges in 1+ cheesecloth "packages".
5. 5. After meats & bones have cooked 21/2 hrs, check. As ready, transfer each piece to bowl w/ sausage, moisten w/ several ladlefuls cooking liquid. Continue simmering til meats are meltingly tender.
6. 6. Add garnish vege "packages" to cook w/ remaining meat or just the bones if all meat is done, bout 20 mins. Transfer packages to platter to cool. When rest of meat is done, add to bowl. Cover & refrigerate.
7. 7. Discard bones. Strain cooking liquid discard bouquet garni, soup veges, & other solids in the strainer. Reserve broth. When cool, cover, refrigerate several hrs & degrease. If possible, wait 24 to 48 hrs before step 8.
8. 8. Simmer degreased broth w/ sauteed onion 5 to 10 mins til reduced & intense flavor. Adjust seasoning, reheat meat, chx, sausage, garnish veges, cabbage, & pots in reduced broth.
9. 9. Remove strings & cheesecloth. Carve chx & slice meats, place in middle of hot serving platter. Surround meats w/ veges.
10. 10. Serve pots separate w/ dusting of chopped parsley, chervil, or chives. Pass sauces of choice (mustards or whipped cream w/ horseradish) w/ broth to moisten meat, veges & pots.

boned beef, shin of beef, chicken, pork, hour, veal knuckle bone, vegetables, yellow onions, carrots, celery, parsnips, leeks, garlic, bouquet garni, country, beef, kosher salt, vegetables, carrots, yellow onion, white cabbage, potatoes, chervil

Taken from www.epicurious.com/recipes/member/views/pot-au-feu-50102112 (may not work)