Alsatian Pot-au-Feu

• 6 pounds beef shoulder, chuck, and/or ribs
• 3 chicken wings
• 1 large onion, peeled and left whole
• 6 cloves
• 2 leeks, cut lengthwise, cleaned, and halved
• 2 large carrots, peeled and left whole
• 1 stalk celery, halved crosswise
• Salt and freshly ground pepper to taste
• 2 leeks, cut lengthwise, cleaned, and cut into thirds
• 3 carrots, peeled and cut into 3-inch rounds
• 2 turnips, quartered
• 2 pounds marrow bones
• One baguette
• 2 tablespoons chopped fresh parsley
• Coarse salt to taste
• Matzo balls (see page 70)
• Horseradish as garnish
• Mustard as garnish
• Cornichons as garnish

1. Place the beef and the chicken wings in a large casserole.
2. Cover with about 3 quarts water.
3. Bring to a boil, and skim off the scum that rises to the top.
4. Pierce the onion with the cloves, and add it to the water.
5. Simmer, partially covered, for about an hour.
6. Add to the casserole the leeks, the carrots, the celery stalk, and salt and freshly ground pepper to taste.
7. Continue simmering, covered, for another 1 1/2 hours, or until the beef is tender.
8. Cool, strain the meat and vegetables, and refrigerate the broth and the meat separately overnight, discarding the chicken wings and the vegetables.
9. The next day, skim the fat that has congealed on top of the bouillon, and discard.
10. Cut the meat against the grain into bite-sized pieces, and return it to the broth.
11. Add the leeks, carrots, turnips, and marrow bones, and simmer for about 30 minutes, or until the vegetables are soft and the marrow pulls away from the bones.
12. To make the marrow toast as an appetizer, cut the baguette diagonally into ten rounds, and grill.
13. Remove the bones from the broth, scoop out the marrow, and spoon onto the grilled bread.
14. Sprinkle the parsley and a little coarse salt on top, and serve.
15. For the first course, ladle the broth from the pot-au-feu into soup bowls with the knepfle (matzo balls).
16. Then serve the meat and vegetables as a main course, accompanied by grated horseradish, mustard, and cornichons.

beef shoulder, chicken, onion, cloves, leeks, carrots, celery, salt, leeks, carrots, bones, baguette, parsley, salt, matzo, horseradish

Taken from www.epicurious.com/recipes/food/views/alsatian-pot-au-feu-374009 (may not work)