Pot-au-Feu with Green Sauce

Ingredients

• 4  bay leaves 
• 2 pound brisket 
• 8 large carrots cut into 2-inch pieces
• 4  celery stalks cut into 2-inch pieces
• 5  garlic cloves halved
• 8 servings sauce green
• 1.8 pounds leeks trimmed cut in half lengthwise
• 1 pound onions 
• 4 large parsley sprigs 
• 0.5 teaspoon pepper 
• 0.3 teaspoon salt 
• 0.5 pound turnips peeled quartered
• 12 cups water 

Equipment

• bowl
• ladle
• dutch oven
• colander
• cheesecloth

Directions

1. Peel onions, leaving roots intact; cut each onion into 4 wedges. Trim fat from brisket, and thinly slice.
2. Combine brisket, onions, water, and next 9 ingredients (water through turnips) in a large Dutch oven or stockpot; bring to a boil. Reduce heat, and simmer, uncovered, 2 hours or until brisket is tender. Cover and simmer 1 hour. Strain mixture through a cheesecloth-lined colander into a large bowl; discard garlic, bay leaves, parsley, and leeks. Cover broth, and chill at least 24 hours.
3. Place brisket, onions, carrots, celery, and turnips in a bowl; cover and chill.
4. Skim solidified fat from surface of broth, and discard.
5. Combine broth and brisket mixture in Dutch oven, and cook over medium heat until thoroughly heated.
6. Ladle soup into large shallow bowls, and top with Green Sauce.
7. Serve with parslied potatoes.