Pot Au Feu

Ingredients

• 1 lb Rump Roast, tied
• 1 lb Beef Shank, about 1 1/2 thick
• 2 lb Short Ribs
• 2 lb Beef Marrow Bone, cut into 2-inch pieces
• 1 Large Yellow Onion, studded with 2 cloves
• 2 Medium Leeks, trimmed and washed
• 4 Large Carrots, washed and cut into big pieces, don't peel
• 1 Bouquet Garni with 1 Clove of Peeled Garlic
• 4 Orange Medium Turnips, washed and cut in quarters. Don't peel
• 1 Celery Roots, washed, peeled, and cut into quarters. 4 big pieces
• 2 Black Radishes, washed, and cut into quarters. Don't peel
• 2 Parsnips, cut into quarters. Don't peel
• Freshly Ground Black Pepper
• Coarse Sea Salt