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Ingredients

• 12 medium leeks, trimmed
• 12 carrots, peeled and halved crosswise
• 12 stalks celery, halved crosswise
• 1 large onion, quartered and studded with 4 cloves
• 4 pounds boneless rump roast or top or bottom round
• 2 pounds beef shanks, about 1 ?-inches thick
• 2 pounds oxtail or beef short ribs
• 1 2-pound marrow bone, cut into 2-inch pieces
• 1 bouquet garni
• 1 tablespoon coarse sea salt
• 1 teaspoon black peppercorns
• 6 small turnips, peeled and quartered
• 1 medium rutabaga, peeled and cut into eighths
• 2 bay leaves
• 1 1/2 pounds small new potatoes
• 8 slices French bread, plus additional for passing with marrow bones
• 2 cloves garlic, peeled
• CONDIMENTS:
• Coarse sea salt
• Cornichons
• Pickled onions
• Grated Horseradish
• Dijon mustard
• Whole grain mustard

Description

Pot Au Feu

Emerils