This classic French dish is actually two dishes, a delicious beef broth and a main course of tender boiled beef and vegetables. Several different kinds of meat-beef, pork, veal and chicken- are often used as well as bones or an oxtail for extra flavor.
Ingredients to serve eight to ten:
- 4 lb (2 kg) beef brisket
- ¼ lb (125 g) beef liver
- Salt
- 3 celery stalks
- 1 large onion studded with 2 cloves
- 1 bouquet garni, consisting of 2 bay leaves, parsley springs and thyme springs
- 3 peppercorns
- 2 garlic cloves
- 4 carrots
- 4 turnips
- 4 parsnips
- 4 onions
- 1 medium-sized cabbage
- 2 leeks
- 3 tablespoons (45 ml) drained capers
Roll a 4-pound piece of brisket of beef and tie it securely with string. Put ¼ pound of beef liver into a large pan and put the brisket on top of it. Sprinkle the meat with salt, then pour in cold water to cover. Add to the pan 3 stalks of celery, cut into 4 pieces, 1 large onion, studded with 2 cloves, a bouquet garni, consisting of 2 bay leaves and springs of parsley and thyme, 3 peppercorns and 2 garlic cloves. Bring to the boil slowly, over moderate heat, skimming off the scum. Reduce the heat to very low and simmer gently for two hours.
Peel and quarter 4 carrots, 4 turnips, 4 parsnips, and 4 onions and add them to the pan. Cover the pan and simmer over very low heat for 1 hour.
Cut 1 medium-sized cabbage into wedges. Cut 2 leeks into 4 pieces. Add the cabbage and the leeks to the beef with 3 tablespoons of drained capers. Cook the stew for 30 minute more, or until the beef is tender.
Drain the beef and cut and discard the string. Drain the vegetables and arrange them around the meat. Strain the cooking stock, skim off any fat and serve some of it with the beef.
The remaining stock may be served as a clear soup.
Submitted by icollectrecipes @ymail .com
