Pot-au-Feu

Ingredients

• 3 lbs beef chuck roast, tied with kitchen twine
• 2 lbs beef short ribs, bone-in
• 4 beef marrow bones, about 2 inches each
• 1 large onion, studded with 4 whole cloves
• 4 large carrots, peeled and cut into 3-inch pieces
• 4 medium turnips, peeled and quartered
• 4 medium leeks, white and light green parts, cleaned and halved lengthwise
• 1 small head of cabbage, cut into 8 wedges
• 8 small waxy potatoes, peeled
• 4 celery stalks, cut into 3-inch pieces
• 1 head of garlic, halved crosswise
• 6 sprigs fresh thyme
• 4 sprigs fresh parsley
• 2 bay leaves
• 1 tbsp black peppercorns
• 1 tbsp coarse sea salt, plus more for serving
• 4 quarts cold water
• Dijon mustard, for serving
• Cornichons, for serving
• Crusty French bread, for serving

Instructions

1. Place the beef chuck and short ribs in a large stockpot and cover with the cold water. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam and impurities that rise to the surface for the first 20 minutes.
2. Add the clove-studded onion, garlic head, thyme, parsley, bay leaves, peppercorns, and coarse salt to the pot. Simmer gently, partially covered, for 2 hours, continuing to skim occasionally.
3. Add the carrots, turnips, celery, and leeks to the pot. Continue simmering for 45 minutes until vegetables begin to soften.
4. Add the potatoes and cabbage wedges. Simmer for another 30 minutes. In a separate small pot, poach the marrow bones in simmering salted water for 15–20 minutes.
5. Test the beef for tenderness with a fork; it should be very tender but not falling apart. Remove the meats and slice the chuck against the grain. Arrange meats and vegetables on a large warmed platter.
6. Strain the broth and season to taste. Serve the broth as a first course in warm bowls. Present the meat and vegetables with the marrow bones, coarse salt, Dijon mustard, cornichons, and crusty bread on the side.