Comments: traditional recipe that is adapted to numerous varations according to the meats and vegetables available. A good idea and make more meat than needed, (but not more vegetables) to use a few days later to prepare an unforgettable hachi parmentier (see on this site: hachi parmentier.
It is a good idea to use 2 or 3 kinds of meat, boiled, jaret, paleron, cheek (ask your butcher). Indispensable to use some bone marrow. I'm not a fan of marrow, which can be spread on toast for example, but on the other hand, cooking it with the pot-au-feu, in which it dissolves, gives it an extraordinary taste.
As for the leeks, after having washed them, use the white part for the pot-au-feu, but keep the green for the bouquet garni. With regard to the latter, tie together the greens of leek, with inside, bay leaves and thyme. One can also add celeri leaves if any, and some sage.
As for the cooking broth, keep it, and make an unforgettable "consommé au porto" 1 or 2 days later by adding a good schlook of port per preson. I used white port the last time, but I suppose red would be just as good.
800 g of meat, 2 or 3 kinds
2 to 4 marrow bones
2 large carrots cut into sections
1/2 celeri rave cut into 4
2 turnips cut in 2 (or 1 large cut in 4)
2 leeks (white cut in 4, green reserved)
2 onions, cut in 2
Other seasonal vegetables to choose from (parsnips, topinanbours, rutabagas, ...)
Thyme 2 to 3 sprigs
3 bay leaves
4 to 6 cloves
Peppercorn (~ 10 to 15 grains)
3+ crushed garlic cloves
A few potatoes skin on.
Rinse the meat and bones thoroughly in cold water (renew the water 3 to 4 times).
Place the meat in a large pot, which can also contain the vegetables and ~4 quarts of water (more if you also cook meat for a parmentier).
Bring to a boil, then lower to simmer, for 1:30 h and skim a few times at the beginning.
Vegetables can be prepared during this time.
After this first cooking, add a small handful of coarse salt, the grains of pepper and the cloves, bouquet garni, garlic, marrow bones. Cook another 30 minutes.
Note: place the peppercorns and the cloves in a tea ball
Cook half covered, but add water if necessary.
We can now add the vegetables and cook another 90 mn.
Put the potatoes to cook in a separate pot with enough salt, 30 minutes before the end.
Serve the meat and vegetables with the potatoes and Dijon mustard.
Sieve the broth, serve a little with the meal, and keep the rest To make incredible soups.