Ingredients
Brine
- 1/2 cup kosher salt
- 1/4 cup sugar
- 1 head of garlic, halved crosswise
- 1 teaspoon whole black peppercorns
- 2 fresh bay leaves (or 1 dried)
- 2 pounds beef brisket
- 3 4" pieces bone-in beef short ribs
Bouquet Garni, Meats, and Vegetables
- 1 head of garlic, halved crosswise
- 10 sprigs flat-leaf parsley
- 10 sprigs thyme
- 3 fresh bay leaves (or 1 dried)
- 3 whole cloves
- 1 teaspoon whole black peppercorns
- 3 2"–3"-long marrow bones
- 2 pounds oxtails
- 2 pounds beef bones
- 1 pound veal bones
- 1 pound veal breast
- 5 large carrots (about 1 lb.), peeled (2 chopped, 3 cut into 2" pieces)
- 2 celery stalks, chopped
- 1 onion, quartered
- 1 1-lb. piece garlic sausage

- 2 rutabagas (about 1 lb.), peeled, cut into wedges
- 1 small head of savoy cabbage (about 1 lb.), halved
- 1 pound baby potatoes
Sauces and Garnishes
- 1/2 cup extra-virgin olive oil
- 1/4 cup finely chopped flat-leaf parsley
- 1/4 cup finely chopped fresh chives
- 1/4 cup finely chopped fresh tarragon
- 2 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 1/4 cup crème fraîche
- 2 tablespoons prepared white horseradish, drained
- Whole grain mustard
- Dijon mustard
- Toasted sliced country bread
Description
This Hands-on French Feast Of Vegetables And Cuts Of Meat Boiled In A Savory Broth Is Traditionally Served In Courses.
Bon Appetit Magazine
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