Rustic French Pot-au-Feu — The Ultimate Comfort Feast That Feeds Body and Soul | CookNoted

Ingredients

• 2 lb beef chuck roast, cut into large chunks (2-3 inch pieces work best)
• 1 lb beef short ribs, bone-in for richness
• 1 lb marrow bones (ask your butcher to cut them lengthwise)
• 4 large large carrots, peeled and cut into 3-inch pieces
• 3 large large leeks, white and light green parts only, halved lengthwise
• 4 medium medium turnips, peeled and quartered
• 1 small small cabbage, cut into wedges (leave core attached)
• 12 small small new potatoes, scrubbed but not peeled
• 1 large large onion, halved and studded with 3 whole cloves
• 1 bunch fresh thyme sprigs
• 3 bay leaves bay leaves, preferably Turkish
• 6 sprig fresh parsley sprigs (save some for garnish)
• 1 tbsp black peppercorns, whole
• 2 tbsp coarse salt (kosher or sea salt)
• Dijon mustard for serving
• cornichons for serving
• coarse sea salt for serving