Pot- Au- Feu of Veal Shank and Boiled Beef

For the stock, halve the onion and fry on the cut surfaces in a large soup pot without additional fat, remove. Put about 4 liters of water in the saucepan, rinse meat and tongue, add.

Add the onion and bring to the boil. Skim off any foam that forms. Now lower the heat so that the stock only simmers very gently.

Simmer gently for about 2 hours. Clean, rinse and chop the soup vegetables, add to the stock with spices and salt after about 1 hour.

Now remove the pieces of meat and carefully strain the stock through a dish so that all the turbidity is filtered out.

For the chowder, remove the peel from the vegetables and potatoes, or clean them and cut them into uniform cubes. Cook in the hot clear soup.

Peel the tongue while it is still hot. Cut all the pieces of meat into finger-thick slices and put them into large deep plates. Fill up with stock and vegetables.

Rinse chives, shake dry and cut into rolls. Serve pot- au- feu sprinkled with chives.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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