Pot-au-feu — French-Style Beef and Vegetable Stew

Place the meat and marrow bones in a wide pot and cover with 4 liters of cold water. Adding them to hot water immediately seals the surface and prevents them from flavoring the broth. Slowly bring to a boil over medium heat, patiently skimming off the gray foam that collects on the surface; if you leave it, the broth will not become clear again.

Once the foam stops forming, add the onion, garlic, bay leaf, thyme, parsley stems, peppercorns, and salt. Turn the heat to its lowest setting: only an occasional bubble should break the surface; never let it boil vigorously. Cook until the meat is tender enough to separate into strands when pressed with a fork.

Cut the carrots and turnip into large pieces and the celery stalk into 6 cm lengths. Trim the root and dark green part from the leek, halve the white part lengthwise, and tie it with kitchen twine to keep it from falling apart. Keep the vegetables large; each piece should be recognizable on the plate.

Add the tied leeks and place the marrow bones upright on top of the pot for the final 15 minutes, so the marrow does not melt away. If you simmer it from the beginning, it will dissolve completely into the broth. Turn off the heat when the leek yields easily to the tip of a knife.

Strain the broth through a fine-mesh sieve and skim the surface fat with the back of a ladle or a paper towel. Serve the clear broth first in bowls, then arrange the sliced meat and vegetables on a large platter. Scoop out the marrow and spread it on toasted bread, sprinkle with coarse salt, and serve with mustard and cornichons.