Pot-Au-Feu

• 3 pounds beef short ribs
• 3 quarts water
• 1 tablespoon salt
• 1 large onion, chopped
• 2 cups chopped leeks
• 1 cup diced turnips
• 2/3 cup chopped carrot
• 1/4 cup chopped celery
• 1/4 cup chopped parsnips
• 3 whole cloves
• 1 clove garlic, minced
• 1 tablespoon butter or margarine

1. Combine first 3 ingredients in a large stock pot; bring to a boil. Skim surface frequently with a flat ladle to remove grayish scum. Reduce heat; cover and simmer 4 hours. Remove from heat, and set aside to cool.
2. Remove short ribs from stock; set stock aside. Remove meat from ribs; discard bones. Chop meat; cover and refrigerate.
3. Line a sieve with several layers of damp cheesecloth. Strain stock through cheesecloth into a bowl. Cover and refrigerate overnight. Carefully lift solidified fat from top of stock; discard fat.
4. Return stock and meat to stock pot; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables are tender. Remove and discard cloves. Spoon soup into individual soup bowls; serve immediately.

beef short ribs, water, salt, onion, leeks, turnips, carrot, celery, parsnips, cloves, clove garlic, butter

Taken from www.myrecipes.com/recipe/pot-au-feu-0 (may not work)