Pot-Au-Feu Menagere

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
1713
FAT
196%
CHOL
175%
SOD
258%

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Ingredients for 4 servings

3 pounds brisket

6 quarts of water

1 large slice (1 inch thick) of celery root or yellow turnip, peeled

2 whole garlic cloves, peeled

3 leaves of savoy cabbage

1 1-inch-thick slice of stale bread for each serving

4 potatoes, peeled and sliced in two lengthwise

1 marrow bone

1 to 2 tablespoons salt

Freshly ground black pepper to taste

1 pound leeks, whites sliced lengthwise, green ends chopped

1 cup grated Gruyere cheese

Coarse (kosher) salt, horseradish or mustard as condiments

1 pound large carrots peeled and cut into big chunks

1 whole onion, peeled