The day before, place the beef in a large stockpot and cover with water. Bring to a boil and skim off any foam that rises to the surface. Simmer for 2 hours.

Add the roughly chopped vegetables and the whole cloves. Continue cooking for another hour. Let cool, then refrigerate overnight.

On the day of serving, remove the solidified fat from the surface and bring the pot-au-feu back to a boil. Adjust the seasoning and serve hot.

As the pot-au-feu cools, the fat solidifies on the surface, making it easy to remove. That's why it's best to prepare it the day before. This dish also tastes even better when reheated.

Thank you for following this recipe and enjoy your meal!