Beef Broth and Pot-au-Feu

Most restaurants make beef broth out of beef bones and end up with a broth that lacks the subtle rich flavor of meat. Bones of course are cheap and meat is expensive, but if you serve the meat as a meal it’s easier to justify using it to make broth. Roast knuckle bones for an hour or so until well browned and then simmer gently in just enough water to cover (about a pint per pound of bones) for 12 hours. The night you make your broth, plan on serving a pot-au-feu, which is the French equiva