Don Silvers

This is one of my favorite TV cooking personalities from the late 60's early 70's. His dishes are fantastic so I thought I would share this one with you.

For 6 huge servings you will need:

3 lbs stewing beef (cut in strips 2 inches x 1 inch x 1 inch)

2 lbs. soup bones

3 lbs. marrowbones (only bone and marrow, not outer fat of meat)

128 fl. oz. cold water

1lb. yellow turnips (blanched)

2 cloves

2 medium onions

4 carrots

8 oz leeks

1/2 tsp ground coriander

1/2 small green cabbage head, 12 oz.

1 lb. potatoes

1 oz freshly ground salt

Freshly ground black pepper

1 clove garlic

Bouquet garni (1 bay leaf, 4 stalks parsley, 3 inch piece of celery)

Bring water to boiling point in very large pot. Place the washed bones in this liquid, cover and simmer for three hours. Skim frequently.

4 fl oz of ice water can be added occasionally to check stock from boiling to make it easier to skim unnecessary fat and foam from top.

After 3rd hour, add beef, bouquet garni and coriander and continue to simmer for another hour.

Now remove bones (keeping marrow bones for later use) and bring stock to boiling point. Add turnip, carrots, leeks, potatoes, all roughly sliced.

Stick cloves into whole onions and add them.

Skewer garlic with a metal or wooden pick or needle (so you can find it) and add to stock. Simmer 10 minutes.

Add cabbage sliced into wedges (one piece per guest) and simmer 20 minutes.

Add salt and pepper when vegetables are tender. Remove garlic.

Service:

Pour stock, meat, vegetables and marrow bones into a serving pot or large casserole with lid and keep covered until required. Pot au feu is usually served in 20fl oz capacity earthenware pots called marmites, but large soup plates can be used. However you must always serve little gherkins (sour type), course table salt and hot mustard on side.

Special Hint:

Absolutely vital you use 4 fl oz ice water technique (Step 2.) It clears stock as you go and stops "bone taint" - the stewed taste of bones.