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1
Prepare first stage Wrap the short ribs in a single layer of cheesecloth and tie with butchers twine to form a neat bundle; this helps keep the meat on the bones during cooking and makes for easy removal when theyre done.
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Place ribs in a very large stockpot along with the veal bones and brisket and add enough water to cover everything by about 1 inch (8 to 9 quarts should be enough).
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Set over high heat and bring to a simmer (this will take about 35 minutes), then continue simmering over moderate heat for 30 minutes, skimming any foam that rises to the surface.
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4
Meanwhile, make a sachet by placing the thyme, peppercorns, parsley, bay leaves, and garlic on a large square of cheesecloth, then gathering the edges to form a bundle and tie tightly with twine.
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5
In a small saute pan over medium-high heat, char one onion half by placing it cut side down into the hot pan for about 5 minutes.
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Stick the cloves into the cut side of another onion half.
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Add all of the onion halves to the pot along with the carrots, celery, herb sachet, and 2 tablespoons salt.
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Return the liquid to a boil and then gently simmer until the meats are almost tender and cooked through, about 2 hours, skimming off surface foam as necessary.
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Add more water if necessary to keep the ingredients submerged at all times, but dont worry if they just start to show above the surface of the water.
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(Add as little water as possible, so as not to dilute the flavor.)
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Move to second stage Remove the short ribs and brisket from the pot, and cover to keep warm.
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Then strain the broth through a fine sieve, pressing lightly to extract juices (discard the bones, sachet, and vegetables).
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You should have about 5 to 6 quarts broth.
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Return the broth to the cleaned pot and bring it back to a boil.
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Meanwhile, use twine to tie the leeks into one bundle and the carrots into another.
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Wrap the marrow bones in cheesecloth and secure with twine.
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Submerge the chicken in the pot.
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Reduce heat and simmer for 15 minutes, then add the leeks, carrots, and marrow bones along with the turnips and cabbage.
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Continue simmering another 20 to 30 minutes or until chicken is cooked through and vegetables are tender, removing each as soon as it is ready.
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Meanwhile, place potatoes in a medium saucepan and cover with water; add salt.
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Bring to a boil, then lower the heat and simmer until you can pierce the potatoes with a paring knife, about 15 minutes.
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Drain them in a colander and cover to keep warm.
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Serve Thoroughly skim the fat from the surface of the broth, then carefully transfer the vegetables to a large serving platter.
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Cover with parchment-lined foil and keep warm.
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Remove the ribs and marrow bones from their bundles, and arrange ribs on the same platter (serve marrow bones on the side, with croutons and salt).
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Slice the brisket 1/4 inch thick against the grain and arrange on the platter.
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Finally, add the whole chicken to the platter, and cover to keep warm.
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Just before serving, ladle a bit of the broth over the meat and vegetables to moisten; pour the rest into a pitcher or bowls and pass at the table (save remaining broth for another use).
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Serve suggested accompaniments on the side.
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30
You can make the first stage a day before serving and refrigerate the meat in one container, then strain the broth and store it in another.
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31
Proceed with the second stage the next day.
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32
Any successful pot-au-feu should have a variety of meats; this recipe uses brisket and short ribs, but veal and oxtail are also common.
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Marrow bones are essential, but poultry is optional (and is classically used in its own dish, called poule au pot).
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Vegetables are just as important; carrots, cabbage, and turnips are traditional, as are onions often studded with cloves or charred to deepen their flavor.
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Call your butcher ahead of time to reserve plenty of veal and marrow bones.
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You might also want to order the brisket in advance (and ask for it to be trimmed); ask for the second cut, as this is the more marbled part.
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This dish requires a very large stockpot, one with at least a 16-quart capacity, to hold all of the ingredients.
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38
If you must, divide the ingredients between two smaller pots, but keep the chicken whole.
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Youll also need plenty of cheesecloth and kitchen twine.
