Pot-au-Feu

Ingredients

• 2 lbs beef short rib
• 1 lb beef shin with bone
• 2 marrow bones
• 4 carrots, halved
• 2 turnips, quartered
• 3 leeks, halved
• 2 celery stalks
• 1 onion studded with 2 cloves
• 1 bay leaf
• 4 sprigs thyme
• Coarse salt and peppercorns
• Dijon mustard and cornichons, for serving

Instructions

1. 1Place beef and bones in a large pot, cover with cold water, and bring to a boil, skimming scum.
2. 2Add the studded onion, bay leaf, thyme, salt, and peppercorns, and simmer partially covered 2 hours.
3. 3Add carrots, turnips, leeks, and celery, and simmer 45 minutes more until vegetables and meat are tender.
4. 4Remove meat and vegetables and keep warm.
5. 5Strain and season the broth to taste.
6. 6Serve the broth first as a course, followed by the meat and vegetables with mustard and cornichons.

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