Pot-au-Feu (French Beef Stew)

• 900 g Beef brisket
• 600 g Beef marrow bones
• 2 tsp Fine sea salt
• 1 tsp Black peppercorns
• 1 tbsp Dried bouquet garni
• 2 medium Leek
• 4 medium Carrot
• 3 pieces Celery
• 3 medium Turnip
• 4 tbsp Dijon mustard

1. Put the beef brisket and beef marrow bones in a stockpot and cover with cold water by about 5 cm. Bring to a gentle boil, then reduce to a low simmer and skim off any grey foam that rises to the surface. Keep the heat low so the broth stays clear.
2. Stir in the fine sea salt, black peppercorns and dried bouquet garni. Simmer very gently, partially covered, for 2 hours, skimming occasionally, until the brisket is starting to feel tender when pierced. Add a splash of water if needed to keep the meat submerged.
3. Meanwhile, trim and wash the leeks well, then cut into large lengths. Peel the carrots and turnips, and cut them into chunky pieces; cut the celery into large pieces. Keeping the vegetables large helps them hold their shape during the long simmer.
4. Add the leeks, carrots, celery and turnips to the pot. Continue to simmer gently for 45 to 60 minutes, until the vegetables are tender and the brisket is very soft but still sliceable. Taste the broth and adjust with a little more fine sea salt if needed.
5. Lift out the brisket and marrow bones, then strain the broth through a colander into a clean pot or bowl. Let the brisket rest for 10 minutes, then slice it thickly. Arrange the sliced beef and vegetables in warm bowls and ladle over some of the clear broth.
6. Serve the pot-au-feu with Dijon mustard on the side for dipping the beef and vegetables. If you like, spoon a little marrow from the bones into the broth for extra richness. Keep the remaining broth for reheating leftovers.

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