Pot Au Feu Traditionnel

Ingredients

• Beef brisket (2 pounds)
• Beef shank (1 pound)
• Whole chicken (3 to 4 pounds)
• Carrots (4, peeled and cut into large pieces)
• Leeks (2, cleaned and chopped)
• Onions (2, quartered)
• Celery stalks (2, chopped)
• Potatoes (4, peeled and cut into quarters)
• Cabbage (1 small head, cut into wedges)
• Peppercorns (1 tablespoon)
• Cloves (4)
• Bay leaves (2)
• Fresh parsley (1/4 cup, chopped)
• Salt (1 tablespoon, or to taste)
• Water (12 cups)

Instructions

1. In a large pot, add the beef brisket, beef shank, and whole chicken. Cover with 12 cups of water and bring to a vigorous boil over high heat.
2. As the broth boils, skim off any impurities that rise to the surface to ensure a clear broth.
3. Once the surface is clean, add the carrots, leeks, onions, celery stalks, parsley, bay leaves, cloves, salt, and peppercorns. Stir to combine.
4. Reduce the heat to low, cover, and let simmer gently for 2 hours, skimming occasionally to maintain clarity.
5. After 2 hours, carefully remove the chicken and set it aside to cool. Continue simmering the beef for another hour or until it becomes tender enough to slice easily.
6. Once tender, remove the beef from the pot and slice into thick pieces. Strain the broth through a fine mesh sieve to discard the solids.
7. Return the strained broth to the pot, bring it to a boil, then add the potatoes and cabbage. Cook until the vegetables are tender, about 20 minutes.
8. To serve, place a piece of sliced beef, a portion of chicken, and a selection of vegetables in each bowl. Ladle the hot broth over the top.
9. Serve hot, accompanied by crusty French bread for dipping, and enjoy a taste of traditional French comfort food.