Pot-au-feu juif

Ingredients

• •3 lb beef chuck or brisket
• •10 cups water
• •2 onions, halved
• •4 carrots, cut in large pieces
• •2 parsnips, cut in large pieces
• •2 leeks, cleaned and cut in pieces
• •2 celery stalks
• •1 turnip, peeled and quartered
• •1 bunch parsley
• •2 tsp kosher salt
• •1 tsp whole black peppercorns

Instructions

1. 1

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

2. 2

   Bring to a gentle boil, skim off any foam, and lower the heat to a bare simmer.

3. 3

   Add the onions, carrots, parsnips, leeks, celery, turnip, parsley, salt, and peppercorns.

4. 4

   Cover partially and simmer for 3 to 4 hours, until the beef is fork-tender and the broth is clear and flavorful.

5. 5

   Remove the meat and vegetables carefully from the pot and strain the broth if desired.

6. 6

   Serve the broth as a first course, then slice the beef and present it with the vegetables as the main course.