Pot Au Feu Recipe

• 4 lb Pork
• 4 lb Chicken
• 4 lb Beef
• 3 Cans of beef stock and water
• Vegetable stock:
• 3 carrots, 3 onions, 2 celery stalks
• Herb bouquet with parsley sprigs, thyme, bay leaf, garlic cloves, peppercorns
• For Vegetable Garnish:
• 2 Onions
• 6 Turnips
• 10 Carrots
• 6 Leeks
• Salt to taste

• Pierce the onions of the vegetable stock with cloves and place the beef in a kettle with the vegetable stock and the herb bouquet.
• Cover it with beef stock and water and cook on moderate heat, bring it to the simmer and skim.
• Cover 2/3 of the kettle and simmer gradually for about 1 hour.
• Add the pork and chicken to it and bring back to the simmer and skim.
• Simmer for about 1 hour and a half on moderate heat.
• Peel and cut onions, carrots and turnips and trim leeks for garnishing.
• Add this to the chicken mixture and bring back to the simmer again.
• Add salt to it and simmer over moderate heat for about 2 hours more.