Feuertopf (Pot au feu)

Ingredients

• 500 g beef brisket
• 1 kg beef meat
• 300 g bone marrow
• 1 onion
• 1 sprig rosemary
• 1 sprig thyme
• 1 bay leaf
• 8 peppercorns
• 4 l water
• 1 bunch carrots
• 3 leek stalks
• 6 celery sticks
• 4 marrow bones
• 6 slices baguette

Instructions

1. 1.

   Wash the meat and bones with cold water. Halve the onion and brown it in a hot pot, cut side down. Add the bone marrow, beef brisket, herbs, salt and pepper, pour over water and bring to a gentle boil, skimming off foam as it rises. Once the broth starts boiling, add the remaining meat, reduce heat and simmer gently for 3 hours. Peel the carrots, clean the leeks and wash the celery. Cut the vegetables finely and add them with the marrow bones 30 minutes before the end of cooking.

2. 2.

   Before serving remove the meat, lay it on a board and slice it. Strain the broth through a sieve. Serve the clear broth with the meat in soup bowls immediately. Optionally you can also fish out the vegetables from the sieve and serve them too. Roasted white bread goes well with this. Spread some marrow from the bones on the bread, season with salt and pepper, and serve alongside the soup.