Brisket Pot au Feu with Traditional Root Vegetables

Name: Brisket Pot au Feu with Traditional Root Vegetables
Cuisine: United Kingdom
Ingredients: 1 kg mixed root vegetables, such as chervil root, parsley root, parsnip and turnips, peeled and cut into chunks; 1 knuckle of veal (containing the bone marrow); 2 handfuls of small white potatoes, peeled and cut into chunks; 2 carrots, halved; Bouquet garni; Handful of Maldon sea salt; Handful of white peppercorns; 1 leek, sliced and well rinsed; 2 large onions, peeled and halved; 2 heads of garlic; 3 kg piece of brisket on the bone

Preparation info

Difficulty
Medium

Appears in

Today's special

By Anthony Demetre

Published 2008

About

The reason I put the meat into hot stock is that it then retains a lot more of its flavour instead of it all seeping out into the liquid. The stock will, of course, be well flavoured, but the meat done this way will also be quite delicious. The veal knuckle will enrich and also add great flavour to the stock. I like to thicken the stock at the end with the marrow from the bone.