Pot-Au-Feu

• thyme
• 5 carrots medium
• 8 cups beef broth
• 1 leek
• 1/2 tomato
• 1 onion medium, peeled
• 5 cloves
• 1 pinch salt and pepper
• 2 pounds beef brisket or beef oxtail or a mix of both
• 1/4 cup chives chopped, optional
• 25 slices toasted baguette sliced 1/4 in thick, optional
• celery
• dijon mustard optional

1. In a large pot, bring the bouquet garni, carrots, beef broth, leeks, tomato, onion (with cloves poked into it), salt and pepper to a boil. Add more water if necessary to cover everything. Turn down the heat to medium-low heat and add the meat. Cook for 2 hours, until meat is cooked. Once meat is cooked, place divide/cut into different slices and portions that are to your liking.
2. Remove the vegetables, bouquet garni and meat from the broth. Serve the broth in bowls and top with chives and toasted baguette. Here is where your opinion comes to play. You can add the vegetables to the soup, serve with the salads and meat or freeze for another use. If you choose to serve them with the salads, arrange them on the plates along side the side salads with the meat and mustard.

thyme, carrots, beef broth, leek, tomato, onion, cloves, salt, beef brisket, chives, celery

Taken from www.yummly.com/recipe/Pot-Au-Feu-780420 (may not work)