Easy

Carrot

Brown the meat in a pot with a little fat.

Peel leeks, carrots, turnips and celery, then cut into large chunks.

Add 3 liters of water all at once to the meat, then add the chopped vegetables, if possible a bouquet garni, salt and pepper.

Cook over a very low heat for 3 hours.

Cook potatoes separately. 30 minutes before the end of the pot-au-feu's cooking time, add a marrow bone if desired and the potatoes.

Serve hot with pickles and mustard.