Pot-Au-Feu | America's Test Kitchen

Ingredients

• 1 medium rib celery , chopped medium
• 2 medium carrots , chopped medium
• 2 medium onions , chopped medium
• 2 teaspoons vegetable oil
• 1 beef chuck roast (about 3 pounds), preferably chuck-eye, tied according to illustration
• 3 pounds beef short ribs (about 5 large ribs), trimmed of excess fat and tied according to illustration
• 2 pounds beef shanks (each about 1 1/2 inches thick), tied according to illustration
• 5 quarts water
• 3 large bay leaves
• 1 teaspoon whole black peppercorns
• 5 whole cloves
• 1 large head garlic , outer papery skins removed and top third of head cut off and discarded
• 10 parsley stems
• 8 sprigs fresh thyme
• 1 tablespoon table salt
• 2 pounds small new red potatoes , scrubbed and halved if larger than 1 1/2 inches
• 2 tablespoons table salt
• 1 1/2 pounds carrots (about 7 medium), halved crosswise, thicker half quartered lengthwise, thinner half halved lengthwise
• 1 1/2 pounds parsnips (4 to 5 medium), halved crosswise, thicker half quartered lengthwise, thinner half halved lengthwise
• 1 pound green beans , stem ends trimmed
• 1/4 cup chopped fresh parsley leaves
• 1 baguette , thickly sliced
• Dijon mustard or whole-grain mustard
• sea salt
• cornichons
• prepared horseradish