Beef — Continued

Ingredients

• Thin layers of bacon
• 2 blanched calf’s feet
• Broth
• A hunch of aromatics
• 1 clove of garlic
• 2 carrots
• 2 turnips
• 6 small onions
• Salt
• Pepper

Directions

1. Spread thin layers of bacon in a large stewpan.

2. Set the meat upon the bacon.

3. Add the blanched calf’s feet and baste the meat with its marinade.

4. Pour in broth to cover the meat.

5. Cover with layers of bacon, add aromatics and garlic, and bring to a boil.

6. Reduce to a simmer, placing live embers on the lid and occasionally turning the meat.

7. When three-quarters done, strain the stock through a sieve and return it to the stewpan.

8. Add sliced carrots, turnips, and blanched onions, and continue to boil gently.

9. When ready to serve, drain the meat, remove strings, and surround with vegetables.

10. Skim the fat off the stock, pass it through a sieve, and pour over the beef.