Classic Pot-au-Feu (French Boiled Beef and Vegetables) Recipe

Ingredients (20)

• 2 3/4 pounds (1.25kg) boneless beef chuck, tied into a tight cylinder
• 2 pounds (.9kg) cross-cut beef shank
• 1 3/4 pounds (.8kg) bone-in beef short ribs
• 12 ounces (340g) oxtail
• 10 sprigs fresh thyme
• 1 whole yellow onion, halved and stuck with 4 cloves in total
• 1 small head garlic, papery skin left on and head cut in half crosswise
• 1 rib celery
• 15 whole black peppercorns
• 1 bay leaf
• Kosher or sea salt
• 5 small Yukon gold potatoes (1 1/2 pounds/680g total), pierced all over with a fork
• 2 medium leeks (1 pound/450g total), trimmed of root end and darkest green top and washed very well
• 5 medium carrots (10 ounces/280g total), peeled or scrubbed
• 1/4 head green or Savoy cabbage
• 1 medium (4-ounce/115g) turnip, peeled and quartered
• 1 medium (5-ounce/140g) parsnip, peeled and quartered lengthwise
• 1 pound (450g) beef marrow bones (about 3), optional
• Toast for the marrow bones, if using
• Mustard, grated horseradish, and cornichons, for condiments