Ingredients

4 pound tied bone-in beef chuck roast

4 pound (2- to 3-inch) bone-in short ribs

2 onions, quartered

2 medium carrots, halved lengthwise

6 quarts water

2 (3-inch) pieces celery

6 parsley sprigs

6 thyme sprigs

2 Turkish bay leaves or 1 California

1/4 teaspoon black peppercorns

1 whole clove

8 small or 4 medium leeks (2 1/2 pounds)

1 pound small boiling onions (about 20), left unpeeled

8 (2-inch-long) veal marrowbones (optional)

8 small carrots (1 pound), peeled and trimmed, leaving 1/2 inch of stems

1 pound small turnips, peeled and cut into 1-inch wedges

Equipment:

• Equipment: a 12-quart pot; cheesecloth; kitchen string
• Accompaniments: toasted baguette slices for marrow; coarse salt; Dijon mustard; finely grated fresh or bottled horseradish; cornichons
• Garnish: chopped parsley

Description

A Single Pot-au-feu Can Become Several Courses. First, Serve The Marrowbones With Salt And Toast, Then Present The Meats And Vegetables. The...

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