Pot-au-feu, French boiled beef and vegetable stew

Steps

1. 1

   Place the beef and marrow bones in a large stockpot. Cover with cold water, bring slowly to a simmer, and skim carefully.

2. 2

   Add the clove-studded onion, celery, bouquet garni, coarse salt, and peppercorns. Simmer very gently for 2 hours.

3. 3

   Add the carrots, leeks, and turnips. Continue cooking for 45 to 60 minutes, until the meat is very tender and the vegetables are soft.

4. 4

   Remove the meat and vegetables. Strain the broth for a clearer presentation if desired.

5. 5

   Serve the broth separately or as a first course, then bring the meat and vegetables to the table piping hot with mustard, flaky salt, and pickles.