Pot Au Feu Du Midi
- 1/2 beef shank (4 lbs with bone in) tied with twine
- 1 whole veal shank (2 1/2 to 3 lbs) tied with twine
- 1 lamb shank - (1 1/2 lbs) secured with twine
- Bouquet garni, cheesecloth sachet containing
- 1 young tender branch of celery with leaves plus
- 3 fresh thyme sprigs with
- 4 parsley sprigs with
- 10 black peppercorns and also with
- 1 whole clove
- 2 tablespoons salt
- 6 large carrots peeled, halved, and cut into quarters lengthwise
- 8 medium leeks greens discarded, washed, tied together in 2 bundles (4 ea)
- 1 pound small onions
- 1 can plum tomatoes - (28 oz) juice strained
- 2 pounds Yukon Gold or any all-purpose potatoes peeled, and cut into 2" cubes - (6 cups)
- A small bowl of Nicoise or Gaeta olives
- A small bowl of capers
- A small bowl of sea salt
- A small bowl of hot mustard and/or a small bowl of grated horseradish
- A small bowl of cornichons
In a 10-quart stockpot, cover the meats with water. Bring the water to a light boil over medium heat and skim off the scum that rises. When the froth on top of the boiling water is clear, add 1 more cup of water, bouquet garni and salt. Partially cover and simmer, keeping the broth at a light boil for 1 hour.
Add the carrots, leeks, onion, and tomatoes. If the vegetables are not totally covered with broth, dont worry, just submerge them as best you can. Partially cover and simmer, keeping the broth at a light boil for 1 1/2 hours.
One half-hour before serving, cover the potatoes with salted cold water. Bring to a boil, partially cover and cook for 20 minutes, or until tender. Drain potatoes and keep warm.
Remove meat from the stockpot and discard twine. Cut meat into thick slices. Arrange slices on a platter along with the potatoes and vegetables. Bring the broth back to a boil and discard the fat, skimming with a ladle to remove it. Discard the bouquet garni.
Serve pot au feu with broth in large soup bowls, garnish with accompaniments
This recipe yields 6 to 8 servings.