Rich beef stock (pot-au-feu)
A recipe from France: The Cookbook
Preparation: 25 minutes
Cooking: 3 1/2 hours
800g (1¾lb) stewing beef on the bone
30g (1¼oz) salt
200g (7oz) carrots, diced
125g (4¼oz) turnips, diced
100g (3½oz) leeks, coarsely chopped
60g (2oz) parsnips, diced
1 celery stick, diced
Slices of toast, to serve
Put the beef with its bones in a large pan with the salt. Cover with water. Bring to the boil, then reduce the heat and simmer for 15 minutes.
Skim to remove the scum, and add the vegetables. Bring back to the boil, then simmer over a low heat for 3 hours.
Just before serving, skim off the fat and put the toast in the bottom of a soup tureen. Strain the soup into the tureen over the toast.