Pot-au-feu juif

Ingredients

• •3 pounds beef chuck or brisket
• •12 cups water
• •2 teaspoons kosher salt, plus more to taste
• •1 large onion, halved
• •4 carrots, cut into chunks
• •3 parsnips, cut into chunks
• •2 turnips, peeled and quartered
• •2 leeks, cleaned and cut into lengths
• •3 celery stalks
• •1 bunch parsley
• •6 whole black peppercorns
• •1 cup cooked chickpeas (optional garnish or variation)

Instructions

1. 1

   Place the beef in a large pot and cover with the water.

2. 2

   Bring just to a simmer, skimming any foam that rises to the top.

3. 3

   Add the salt, onion, carrots, parsnips, turnips, leeks, celery, parsley, and peppercorns.

4. 4

   Lower the heat and simmer very gently for 2 1/2 to 3 hours, until the meat is tender and the broth is clear and flavorful.

5. 5

   Remove the meat and vegetables from the broth and strain the broth if a clearer first course is desired.

6. 6

   Slice the beef against the grain.

7. 7

   Return the vegetables to some of the broth to keep them warm.

8. 8

   Serve the broth first, then present the beef and vegetables as the main course.

9. 9

   If using chickpeas, add them near the end of cooking or serve them alongside for a traditional variation.