Pot au Feu Stock
Step 1: Beef
Trim the cuts of beef, removing the excess fat, then truss if necessary so that they hold together as they cook.
Step 2: Aromatics
Peel and wash all the vegetables and aromatics, except for 2 onions, which should remain whole and unpeeled. Stud the clove into one of the peeled onions.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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