POT AU FEU

Ingredients

• Le beef...
• One 2-pound brisket
• One 4-pound pot roast (with bone in if possible)
• 8 cups cold water
• 2 cups brown stock
• 1 large onion, halved
• 1 large onion, unpeeled
• 3 cloves
• 1 head garlic, loose skin (white paper) removed
• 1 sachet of 5 large sprigs parsley, chopped
• 1 tsp dried thyme
• 1 bay leaf
• 12 whole black peppercorns cracked
• 1 large clove of garlic, crushed, tie all in a 5x5 inch square of cheesecloth
• 8 medium carrots, trimmed an peeled
• 8 small turnips, peeled
• 4 leeks, cleaned and halved lengthwise
• 1 small head of cabbage, cored and cut into 6 pieces
• 6 or 8 red potatoes, skin on and halved