Pot-au-feu

Babiche Martens

Ingredients

1 kg	Shin beef (Main)
500 g	Beef marrow
1 cup	Dry white wine
1 cup	Water
1 cup	Vegetable stock, (or meat stock)
2 sprigs	Fresh thyme
1 stalk	Parsley
2	Cloves
1	Salt & freshly ground pepper
3	Carrots, (peeled and cut in half then lengthwise)
8	Baby turnips
8	Baby beetroots
8	Fennel bulbs, baby
1	Leek, (trimmed and cut into 3 cm lengths)

Directions

1. In a large pot, place the bones, meat, wine, water, stock, parsley, thyme and cloves.
2. Bring to a simmer then put the lid on, leaving a gap of 1cm or so. Let the soup cook gently for 3 hours, skimming off any scum periodically. Remove the bones.
3. Taste for seasoning, then add the vegetables, cover and simmer for a further 30 minutes before ladling into warm bowls, being careful to remove the cloves, parsley and thyme.