Pot-au-Feu with Three Cuts of Beef and Marrow Bones

What you need

• 600 g (1 1/3 lb) beef chuck, in one piece, paleron if available
• 600 g (1 1/3 lb) bone-in beef shank
• 600 g (1 1/3 lb) beef short ribs, cut into 3-4 pieces
• 3 marrow bones, cut into 5 cm (2 in) lengths
• 1 large onion, peeled
• 3 whole cloves
• 6 carrots, about 600 g (1 1/3 lb)
• 4 turnips, about 400 g (14 oz)
• 4 leeks, dark green tops kept for tying the bouquet
• 1 stalk celery
• 4 sprigs fresh thyme
• 2 bay leaves
• 6 sprigs fresh parsley
• 1 tsp black peppercorns
• 20 g coarse salt, plus flaky salt for the table
• 6 slices country bread, for the marrow
• Dijon mustard, for serving
• 12 cornichons, for serving
• 2 tbsp prepared horseradish, for serving

Method

Restated from the original video

1. 1

   Wrap the thyme, parsley and bay leaves in a green leek top and tie it with kitchen twine.

2. 2

   Put the chuck, shank and short ribs in a 7 l (7 qt) pot. Cover with cold water by 5 cm (2 in) and bring slowly to a boil.

3. 3

   Skim the grey foam as it rises, 10-15 min, until the surface stays clear.

4. 4

   Stud the onion with the cloves. Add it to the pot with the bouquet, peppercorns, celery and coarse salt.

5. 5

   Lower the heat until the surface only trembles and partly cover. Cook for 2 h, skimming now and then.

6. 6

   Peel the carrots and turnips. Cut the carrots in half and the turnips in quarters, then add both and simmer for 30 min.

7. 7

   Halve the leeks lengthwise, rinse well between the layers and tie them in a bundle. Add them and simmer for 30-40 min more, until the beef is tender and a knife slides through the vegetables with no resistance.

8. 8

   About 25 min before the end, ladle enough broth into a small pan to cover the marrow bones. Simmer them gently for 20 min.

9. 9

   Lift the meat and vegetables onto a warm platter and cover with foil. Taste the broth and add salt if needed.

10. 10

    Toast the bread. Slice the chuck against the grain and pull the shank and short ribs off the bone.

11. 11

    Ladle the hot broth into bowls as a first course. Then serve the meat and vegetables with the marrow bones, toast, mustard, cornichons, horseradish and flaky salt.

12. 12

    Scoop the marrow onto the toast, sprinkle with flaky salt and eat with the meat.

Imported from aftouch-cuisine.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.