Pot au Feu

One of my ma's favorites. And I made it for everyone tonight, but especially for her. The important step to remember is to put the meat into stock that has already reached a simmer as it seals in the flavor.

3 kg piece of brisket on the bone

1 knuckle of veal containing bone marrow

2 halved carrots

2 leeks, sliced into large pieces

2 large onions, peeled and halved

2 heads of garlic

bouquet garni

maldon sea salt

white peppercorns

recommended root vegetables

parsnips and turnips, peeled and cut into chunks

chervil root

parsley root

2 handfuls of small white potatoes, peeled and cut into chunks

1. half fill a large saucepan with cold water and add everything but the meat and root vegetables
2. bring to a simmer, then place beef and veal into pot
3. cook for 3-4 hours or until brisket comes easily away from the bone
4. skim off scum occasionally (but not all the fat!)
5. when meat is cooked, turn off the heat and let cool completely
6. lift out meat and vegetables and reserve
7. drain the stock, discarding bouquet garni and peppercorns
8. return to the heat and add mixed root vegetables, cook until soft (but not too soft)
9. discard the bones, scoop out marrow and stir into the stock
10. slice brisket, put into a heated serving bowl and ladle broth and vegetables over the meat
11. serve with Dijon mustard or horseradish fromage blanc