Serves: Serves 10
- 4 lbs. rump pot roast or boneless chuck or top, bottom or eye of the round, tied with string at 2" intervals
- 2 lbs veal knuckles or beef soup bones, with meat clinging to the bones
- 3 qts cold beef broth, preferably homemade
- 2 onions, finely chopped
- 6 leeks, white and lower third of green part, chopped
- 6 carrots, cut into 1½" lengths
- 1 small turnip, cut into 1½" lengths
- 3 parsnips, cut into 1½" lengths
- 10 chicken thighs or one whole 4 lb chicken
- 3 stems parsley
- 1 tsp thyme
- 2 bay leaves
Place the beef and bones in 5¾-qt doufeu oven. Cover with cold water. Bring to a boil slowly, skimming off the foam that rises to the surface. Continue skimming until the liquid is clear. Simmer for five minutes uncovered. Drain through a colander.
Wash the doufeu oven and return the beef and bones to the pan. Add the cold beef broth. Return to simmering point and continue to skim the surface until no more foam rises.
Reduce heat, cover the pot and fill the lid with ice cubes. Continue cooking over very low heat for 1½ hours.
Ladle at least one quart of liquid from the pot. Add the vegetables, chicken, parsley, thyme and bay leaves. Add sufficient reserved broth to cover all the ingredients.
Cover the pot and add fresh ice cubes. Continue cooking for 50 minutes. Cool and then chill in the refrigerator for 24 hours.
Remove the fat that rises to the surface. Discard the parsley and bay leaves. To reheat, cover and simmer over low heat for 25 minutes.
Strain the broth and serve as a first course or with the meats. Slice the beef. Serve the sliced beef, chicken and vegetables on hot plates. A good, simple red wine and some hot crusty bread should be within easy reach. Some people enjoy pickles, particularly gherkins, capers or horseradish on the plate.