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A single pot-au-feu can become several courses. First, serve the marrowbones with salt and toast, then present the meats and vegetables. The broth can be a separate course or can be immediately ladled over the meats and vegetables, with mustard and horseradish added to taste and cornichons served on the side.
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
* 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
Directions
Cook meats:
Preheat convection oven to 425
Preheat convection oven to 425
