Petite Marmite Le Voyageur

By davidgoodman

Ingredients

• 1 lb. brisket of beef
• 1 oxtail, cut up in sections
• 2 chicken legs
• 3 quarts beef stock
• 1 tbsp. salt
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 white turnips, cubed
• 2 onions, sliced
• 1 tbsp. butter
• 1 marrow bone, cut into 1-inch lengths
• 1 c. grated Gruyere cheese

Details

Servings 1

Preparation

Step 1

Cut up and boil beef brisket, oxtail, and legs of chicken for 10 minutes. Drain. Put in a soup kettle, add beef stock and salt. Bring to a boil, skimming frequently at first, cook gently 2 hours. Parboil carrots, celery stalks, turnips. Cook onions in butter until soft but not browned. Add onions and other vegetables to broth, simmer for an additional hour, skimming occasionally. Put marrow bone in saucepan with water to cover; bring to a boil. Remove pan from heat, scoop out marrow from center of bones, slice; keep slices warm until soup is served. Serve marrow in soup with grated Gruyere cheese.