Ingredients

INGREDIENTS
Beef Braise
1 Medium rib celery , chopped medium
2 Medium carrots , chopped medium
2 Medium onions , chopped medium
2 teaspoons Vegetable oil
1 Beef chuck roast (about 3 pounds), preferably chuck-eye, tied according to illustration
3 pounds Beef short ribs (about 5 large ribs), trimmed of excess fat and tied according to illustration
2 pounds Beef shanks (each about 1 1/2 inches thick), tied according to illustration
5 quarts Water
3 Large bay leaves
1 teaspoon Whole black peppercorns
5 Whole cloves
1 Large head garlic , outer papery skins removed and top third of head cut off and discarded
10 Parsley stems
8 sprigs Fresh thyme
1 tablespoon Table salt
Vegetables
2 pounds Small new red potatoes , scrubbed and halved if larger than 1 1/2 inches
2 tablespoons Table salt
1 1/2 pounds Carrots (about 7 medium), halved crosswise, thicker half quartered lengthwise, thinner half halved lengthwise
1 1/2 pounds Parsnips (4 to 5 medium), halved crosswise, thicker half quartered lengthwise, thinner half halved lengthwise
1 pound Green beans , stem ends trimmed
Garnishes and Condiments
1/4 cup Chopped fresh parsley leaves
1 Baguette , thickly sliced
Dijon mustard or whole-grain mustard
Sea salt
Cornichons
Prepared horseradish

Description

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