Start with cold water. Put all your ingredients in a pot, fill with cold water and then bring to a boil. Don’t boil the water first.
I’m not a big fan of long-cooked vegetables. They make a tasty broth, but eating them? Nah. I throw out the veg once the pot au feu is done. I then add carrots, etc, that I cook only briefly in the broth before serving.
Turnips. Can’t say I hate them, but I also don’t really love them. At least, not boiled. They do make a nice broth, but for eating I prefer peeled and cut daikon radish.
Make sure you eat the bone marrow. It’s the squishy bit in the center of the shank bone.
Go easy on the salt. You can always add salt at the table or before serving the broth.
How do you strain off the fat? My favorite way is to use a fat strainer. Every kitchen should have one, it’s brilliant for broth, and making gravy.
Serve your meat and veg separately from the broth, which is wonderful served in a bowl or mug alongside.
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