Boiled Beef with Vegetables Pot au Feu

01Method

1. 1

   Place the beef brisket, tongue, and ribs into a large pot, cover with cold water, and bring to a gentle simmer over medium heat until foam rises to the surface.

2. 2

   While the meat cooks, peel the potatoes and trim the vegetables, cutting larger pieces in half as needed.

3. 3

   Skim away any foam that accumulates. Season with salt and add the spices, herbs, potatoes, carrot, celery root, parsley root, and unpeeled onions. Continue simmering gently until the vegetables are tender.

4. 4

   Remove the vegetables and allow them to cool slightly, then cut into small dice. Peel and quarter the onions. Let the meat continue cooking until completely tender, approximately 1 to 1½ hours longer. Transfer it to a plate and let it rest briefly.

5. 5

   Slice the leek into rounds and simmer it in the broth for 5 minutes. Shred the meat using two forks into bite-sized pieces, divide among bowls, top with the vegetables, and ladle the broth with leek over everything.