Pot-au-Feu | James Beard Foundation

Ingredients

• 2 marrow bones
• 1 onion stuck with 2 cloves
• 1 leek
• 1 carrot
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
• 1 sprig parsley with root (if possible)
• 1 whole head of garlic, papery outer skin removed
• Kosher salt to taste
• 2 1/2 pounds brisket
• 3 pounds bottom round roast
• 2 1/2 to 3 pounds short ribs
• 8 leeks, trimmed and cleaned
• 4 parsley sprigs
• 3 to 4 sprigs thyme (or 1/2 teaspoon dried)
• Pinch of tarragon, rosemary, and/or summer savory (optional)
• 8 small white onions, peeled
• 8 small turnips, peeled and quartered
• 12 to 14 medium-sized carrots, peeled and quartered
• 1 small Savoy cabbage, washed and cut in sixths
• 8 small new red or white potatoes, scrubbed
• Salt and pepper to taste