Ingredients (serves 4):
- 4 pcs. beef shank (3 - 4lb.) or 2 lbs. pot roast meat, cut into large pieces
- 2 qt.+1pt. water
- 1 tsp. salt
- 1/4 tsp. black paper
- 3 cloves
- 2 onions, peeled
- 3/4 oz. fresh thyme
- 2 bay leaves
- 2 carrots, peeled
- 1 stalk celery
- 2 rutabagas, peeled
- 1 leek
- 1 parsnip, peeled
- Coarse salt
- Dijon Mustard
- Cornishon (French pickles)
*This recipe was developed for the Stainless Steel Thermal Vacuum Cooking Pot (SN-XAE60/80). Adjustments may be necessary when using other models.
Rinse beef shank or pot roast meat under cold water, then place into the inner pan.
Add water to the inner pan, cover with a lid and heat over medium heat to boil.
When water starts to boil, skim the surface as well as you can.
Add salt and black pepper to the pan, cover the lid, and turn off the heat. Place the inner pan inside the insulated container and keep warm for one hour and 30 minutes.
Stick clove buds into one whole onion. Bundle thyme and bay leaves with kitchen twine. Cut all other vegetables into large pieces.
After one and a half hour, take out the inner pan and place back onto the stove top over medium heat. Add vegetables and herbs to the pan, and bring to a boil again.
When water starts to boil again, skim the surface, cover the lid, and turn off the heat. Place the inner pan inside the insulated container and keep warm for two hours.
Discard cloves and herb bundle. Plate and serve with condiments. Enjoy!