Pot-au-feu

Ingredients

• meat (leg or shoulder)
• bones
• cold water
• coarse sea salt
• vegetables (your choice)

Directions

1. Separate the meat from the bones, tying the meat to keep its shape.

2. Chop the bones into small pieces and place them in a pot.

3. Add the meat on top of the bones and pour in cold water.

4. Add salt and bring to a boil, skimming off the scum as it rises.

5. Boil three times, skimming each time, then wipe the edge of the pot.

6. Add vegetables and let it boil for a few minutes before reducing to a gentle simmer.

7. Simmer for 5 hours for a large pot or 3 hours for a small pot.

8. Remove the meat and taste the broth, adjusting salt if necessary.