Pot-au-Feu

Instructions

1. 1

   Tie the beef with kitchen twine so it holds its shape. Place it in a very large heavy-bottomed pot and cover entirely with cold water.

2. 2

   Bring slowly to a boil over medium heat. Carefully skim off all the gray scum that rises to the surface to ensure a clear broth.

3. 3

   Once skimmed, add the clove-studded onion, bouquet garni, a tablespoon of coarse salt, and peppercorns. Lower the heat, cover partially, and simmer gently for 2.5 hours.

4. 4

   Add the marrow bones and the prepared carrots, leeks, and turnips to the pot.

5. 5

   Continue to simmer very gently for another 1 to 1.5 hours, until the meat is exceedingly tender and the vegetables are cooked through but not mushy.

6. 6

   Carefully remove the meat and vegetables to a warm platter. Strain the broth and serve it first as a soup, followed by the meat and vegetables accompanied by the marrow, coarse salt, cornichons, and strong Dijon mustard.