Pot-au-feu or Soup

Ingredients

• 4 lbs beef or ox cheek meat
• ½ oz coarse sea salt
• 2 carrots
• 2 leeks
• 2 turnips
• 1 parsnip
• 1 small head of celery
• 1 cabbage
• 3 sprigs of parsley
• 1 bay leaf
• thyme
• marjoram
• 1 onion with 3 cloves stuck in it
• 6 quarts water

Directions

1. In a large pot, add 6 quarts of water.

2. Tie 4 lbs of beef or ox cheek meat into a shape with string and place it in the pot.

3. Bring the water to a boil.

4. Once boiling, add ½ oz of coarse sea salt and reduce heat to simmer.

5. Wash 2 carrots, 2 leeks, 2 turnips, 1 parsnip, and 1 small head of celery in cold water.

6. Scrape the carrots and parsnip, then cut them into quarters.

7. Trim the long green leaves from the leeks, using only the white part.

8. Remove the green tops from the celery.

9. Tie the leeks, celery, parsnip, and carrots together with string.

10. Cut the cabbage in half, wash it thoroughly, and tie it together with string.

11. Occasionally skim the pot with a spoon.