The Jewish pot-au-feu of boiled beef and vegetables, a Friday-night alternative to chicken soup and roast chicken, makes a deliciously heartwarming meal. Adding marrow bone gives a wonderful gelatinous quality to the broth. The vegetables are there for the flavor and to make a good broth, which is served first as a soup with lokshen (vermicelli). The meat is served with other vegetables, which are cooked separately, and it is accompanied by pickled gherkins, and chrain.
- 1 beef marrow bone (optional)
- 3 lbs (1½ kg) beef—brisket, breast, or flank
- Salt and pepper
- 1 small celery root, peeled and cut in 4
- 1 parsnip
- 1 turnip
- 2 small leeks
- 2 small onions
- 2 carrots
- 2 celery stalks with leaves
- 3 bay leaves
In a large pot, blanch the marrow bone (if using) in boiling water for a few minutes. Throw out the water. Bring plenty of fresh water to the boil in the pot. Put in the bone and the meat, whole, on top. Bring to the boil again, remove the scum, and add the rest of the ingredients, also whole. Barely simmer for at least 3½ hours, keeping the meat covered with water. Remove as much of the fat as possible from the surface with a spoon, and mop up what is left by trailing a rolled-up paper towel over the surface.
Nutritional information is based on 1/8 teaspoon added salt per serving and does not include optional beef marrow bone.