Pot au feu

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Tie the leek and the celery into a small bag made of cheesecloth. Do the same for the peppercorns and coriander. Set aside both bags. Place the cabbage in a large pot and cover with cold water. Bring to a boil, allow to boil for 3 minutes, then drain and rinse under cold water. Set aside.

Rinse and dry all the meat and bones and place in a large pot. Cover with cold water. Bring to a boil, remove from heat and drain water. Rinse the meat again, return to the empty pot and add 1 gallon cold water. Add salt and bring to a boil. Remove the fat and foam that floats to the top. Add the onion, garlic, bouquet garni, and the bag of peppercorns and coriander. Simmer for one hour 45 minutes over low heat.

Add the carrot, rutabaga, cabbage, and the bag of leeks and celery. Simmer for another 30 minutes or until meat is tender.

Remove the bouquet garni and the bags of peppercorns and celery, discard. Drain the meat and vegetables, reserving the bouillon. Place the meat on a big platter and surround it with the vegetables. Serve the bouillon on the side, in a soup tureen.

Traditionally this meal is served with pickles and a dish of sea salt to flavor the meat.

Bouquet garni: place a bay leaf, a sprig of thyme, some celery leaves, and two sprigs of parsley inside a leaf of the green part of a leek. Wrap all the ingredients inside of the leek leaf and then tie tightly with string. Leave the string long so that you can easily remove the bouquet garni from the pot. You can also place all ingredients inside a small bag of cheesecloth.