Viennese Pot (Marmite Viennoise)

Ingredients

• 350 grams beef slices
• 250 grams smoked beef
• 125 grams smoked lard
• 2.25 liters water
• 20 grams salt
• 1 small carrot
• 0.5 medium onion
• 250 milliliters fresh or cooked beans (haricots)
• 150 milliliters split peas
• 2 tablespoons rice
• 2 tablespoons pearl barley (orge perlé)

Instructions

1. Place in a huguenote marmite (earthenware pot) the beef slices, smoked beef, and smoked lard, all cut into approximately 15-gram cubes.
2. Cover with 2.25 liters of water. Season with 20 grams of salt, bring to the boil, and skim carefully. Maintain at a gentle, steady simmer.
3. After 1 hour of cooking, add the small carrot and half onion, both cut into large dice, along with 250 milliliters of fresh or cooked beans, 150 milliliters of split peas (soaked in advance), 2 tablespoons of rice, and 2 tablespoons of pearl barley (orge perlé).
4. Continue cooking for a total of 4 to 4½ hours.
5. Serve the marmite as it comes, presented in the pot itself, set on a folded napkin arranged on a round serving platter.