Pot-au-feu

03 — Method

1. Put the meat in the large cast-iron stockpot and cover with 4 L (4 qt) of cold water. Bring to a gentle simmer and keep it there for 15 minutes, skimming off the white foam regularly for a clear broth.
2. Add the coarse salt, peppercorns, tied bouquet garni and clove-studded onions. Partly cover and simmer over very low heat for 2 hours without ever boiling, to keep the meat tender.
3. Meanwhile, peel the 6 carrots and cut into large 5 cm (2 in) chunks. Peel the 6 turnips and quarter them. Peel the celery root and cut into large 4 cm (1½ in) cubes.
4. Clean the 4 leeks well, splitting the green part lengthwise to wash out the dirt. Tie them in a bundle with kitchen string so they don’t fall apart in the broth.
5. After 2 hours, add the carrots, turnips, celery root, leeks and the 4 crushed garlic cloves. Cook 45 more minutes over low heat until the vegetables are tender.
6. Peel the 8 waxy potatoes and add them with the marrow bone for the last 30 minutes. The marrow should stay pink and soft — it gives the broth a rich flavor.
7. Check the meat with the tip of a knife: it should slide in easily. If the meat is done before the vegetables, lift it out and keep it warm, covered, in a little broth so it doesn’t dry out.
8. Serve pot-au-feu the traditional way, in two courses: first the strained broth with a few toasted croutons, then the sliced meat and vegetables on a platter with coarse salt, Dijon mustard, pickles and chopped parsley.