Pot-au-feu | Emerils.com

Ingredients

• 1 pound oxtails, tied together to hold their shape
• 2 pounds beef rump roast, tied to hold its shape
• 8 cups beef stock or canned low-sodium beef broth
• 12 cups chicken stock or canned low-sodium chicken broth
• 8 small to medium carrots, root ends trimmed (about 2 pounds)
• 4 small onions, peeled, root ends trimmed but left intact
• 8 whole cloves
• 3 celery stalks, halved crosswise 8 sprigs fresh parsley
• 8 sprigs fresh thyme
• 4 bay leaves
• 20 peppercorns
• 1 head of garlic, split crosswise
• One 2-pound boneless Boston butt pork roast, rinsed, patted dry, and tied to hold its shape
• One 3-pound chicken, rinsed, patted dry, and tied to hold its shape
• 1 pound fresh kielbasa or garlic sausage, casings pierced with the tip of a knife
• 1 tablespoon kosher salt
• 2 pounds leeks, dark green parts removed, halved lengthwise, rinsed, and tied to hold their shape
• 1 pound turnips, peeled, roots trimmed, cut into large wedges or halved depending on the size
• Caper Parsley Aïoli, for serving
• Freshly ground black pepper, for serving
• Coarse sea salt, for serving