Pot-au-feu

Instructions

1. 1
   In a large, deep stockpot, arrange the chunks of beef shank and cover them completely with cold water or light stock. Bring to a boil over medium heat.
2. 2
   As it begins to boil, use a slotted spoon to carefully skim off all the grayish foam and impurities that rise to the surface to ensure a crystal-clear broth.
3. 3
   Add the clove-studded onion, sliced leek, bouquet garni, and whole black peppercorns to the pot. Lower the heat to a minimum, partially cover with a lid, and let it simmer gently for 1.5 hours.
4. 4
   Meanwhile, in a separate small pot, parboil the diced pork belly for 10 minutes to remove excess surface salt. Drain and set aside.
5. 5
   After the beef has simmered for 1.5 hours, add the parboiled pork belly cubes, thick carrot chunks, and cabbage wedges into the main pot. Simmer for 20 minutes.
6. 6
   Toss the quartered potatoes and whole green beans into the mixture. Continue to simmer for an additional 20-25 minutes, or until the root vegetables are completely fork-tender.
7. 7
   Taste the rich broth and adjust the salt seasoning as preferred.
8. 8
   To serve exactly like `pot au feu.png`: Artfully arrange the tender potatoes, carrots, cabbage, and green beans in shallow bowls. Nest out the juicy pork belly cubes and tender beef pieces on top. Ladle a generous amount of the piping hot clear broth over the base, and scatter finely chopped fresh parsley over the entire dish. Serve hot alongside coarse mustard, cornichons, and crusty bread.