Recipe courtesy of David Rosengarten
Save Recipe Print
Total:
4 hr
Active:
15 min
Yield:
8 to 10 servings
Level:
None

Ingredients

For the vegetable garnish:

Directions

In a large kettle combine the beef, onions, carrots, celery, garlic, cheesecloth bag, stock, salt and water to cover. Bring to a boil and simmer, partially covered, skimming, for 1 1/2: hours. Add chicken, bring back to boil and simmer, partially covered, skimming, 1 1/2 hours more.

With tongs or large fork transfer meat and chicken to platter, skim fat from cooking liquid and strain liquid through a sieve into a bowl. Return meat and chicken to kettle and add strained cooking liquid. Bring liquid back to a boil and add bundles of vegetables, carrots, leeks and celery. Simmer, partially covered, 10 minutes. Add turnips and sausage, and simmer, partially covered, for 25 minutes, or until vegetables and meat are tender.

Arrange meat and vegetables on platter. Serve soup in bowls and allow guests to choose meat and vegetables of their choice. Serve with accompaniments, if desired.

Recommended Wine: 1994 Cotes du Rhone Domaine Gramenon

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Coq Au Vin

Recipe courtesy of Ina Garten

Filet of Beef au Poivre

Recipe courtesy of Ina Garten

Slow-Cooker Pork With Noodles

Recipe courtesy of Food Network Kitchen

Pot-au-Feu

Pot Au Feu

Pot au Feu du Midi

Chicken Pot-au Feu

Recipe courtesy of Cary Neff

Chicken Pot-au-Feu

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.