Pot Au Feu

1. 1

   Take a good size beef bone with plenty of meat on it.

2. 2

   Extract the marrow bone, crack it, and place all in large pot, covering with cold water; cover tightly.

3. 3

   Allow to simmer slowly all day long.

4. 4

   The next day, before heating, remove the cake of grease from the top.

5. 5

   Add a large onion, previously stuck full of whole cloves and roasted in the oven until a rich brown color.

6. 6

   Add any other vegetables you wish.

7. 7

   Rice or vermicelli may be added.

8. 8

   Just before serving, put a little brown sugar and stir through it. This gives a peculiar and rich color to the soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.