Pot au fue
1.5 kg rolled beef brisket (uncorned)
1 litre beef stock
2.5 litre cold water
2 bay leaves
half an onion studded with 3 cloves
3 carrots, peeled and cut into 6cm lengths
2 leeks, washed and cut into 6cm lengths
12 small chat potatoes
1 cup Italian parsley leaves
pots of sea salt, Dijon mustard, cornichons and horseradish cream to serve
- In a large pot add the beef brisket, stock and cold water. Bring slowly to the boil, skim the surface of any scum and reduce heat to low; the water should be barely simmering.
- Keep the heat at simmering point; small bubbles will occasionally rise to the surface. Adjust the heat throughout the cooking time. Add the bay leaves and studded onion and cook for 1 hour 50 minutes skimming the surface occasionally for any scum and topping up with water if the meat becomes exposed.
- Add the carrot, leek and potatoes and cook a further 40 minutes or until vegetables are tender. Remove the vegetables and beef before straining the liquid and seasoning if necessary.
- To serve, slice the beef and place into large, shallow soup bowls with the vegetables and ladle over some of the strained liquid. Sprinkle with parsley. Serve with the pots of condiments on the side.
- Note: A small bowl of the richly flavoured cooking liquid is traditionally served as a clear soup before the beef and vegetables are served.
- You may need to regulate the heat to achieve just the right level of activity during the cooking time. It's important the meat does not boil; this will make the meat stringy and dry.