Pot-au-feu

Place the beef bones in the large pot and brown them over high heat on the stovetop. This step is crucial for developing a rich flavor in the broth.

Add the beef meat pieces and cover everything with 3 liters (about 12 cups) of cold water. Bring the pot to a rolling boil over high heat.

Once boiling, use a fine-mesh sieve or a spoon to skim off any foam and impurities that rise to the surface. Repeat this process until the broth is relatively clear. This is a critical step for a clean-tasting broth.

Add the chopped carrots, turnips, potatoes, leeks, parsnips, and the whole onion studded with cloves and peppercorns to the pot. Add salt to taste.

Reduce the heat to low, cover the pot partially (leaving a small gap for steam to escape), and let it simmer gently for at least 3 hours, or until the meat is very tender. The vegetables should also be cooked through but not mushy.

In a separate pot, cover the peeled potatoes with cold water, add salt, and bring to a boil. Cook for about 20 minutes, or until tender when pierced with a knife.

In another pot, add the carrots, leeks, and turnips. Cover with some of the broth from the main pot and cook until tender, about 10-15 minutes. This method helps to retain their flavor and texture.

Once the meat and vegetables are cooked, strain the broth through a fine-mesh sieve into a clean container to remove any remaining impurities. This ensures a clear and refined broth.

Arrange the cooked meat and vegetables on a platter or in individual bowls. Ladle some of the hot broth over the meat and vegetables.

Serve the pot-au-feu with slices of crusty bread, cornichons (gherkins), mustard, and a small bowl of mayonnaise or horseradish sauce on the side.