Beef Pot-au-Feu

Instructions

1. 1

   In a large pot, bring 3 liters of water to a boil with 1 tablespoon of coarse salt and 12 peppercorns.

2. 2

   Wash the veal shank.

3. 3

   Pierce it with garlic cloves.

4. 4

   Submerge it in boiling water.

5. 5

   Do not cover the pot.

6. 6

   Skim during the boil.

7. 7

   Peel and wash carrots, turnips, leeks, celery ribs, celeriac, and onions.

8. 8

   Cut the carrots into slices, the turnips into quarters, and the celeriac into rounds.

9. 9

   Bundle together the leeks and celery ribs.

10. 10

    Pierce the onion with 2 cloves of whole cloves.

11. 11

    Add all these vegetables, as well as the peeled and seeded tomato, to the skinned broth.

12. 12

    Cover and simmer gently for 2 hours.

13. 13

    Strain the broth.

14. 14

    Bring it back to a boil.

15. 15

    Pour in the stew pasta in a shower, stirring continuously over medium heat for 6 minutes.

16. 16

    Serve the hot soup first, then present on a large platter the cut veal shank surrounded by the vegetables.

17. 17

    Accompany with a vinaigrette sauce, seasoned with mustard, shallots, and finely chopped herbs.