– 2 pounds (900 g) boneless beef chuck roast, tied into a tight cylinder
– 1 pound (450 g) bone-in beef short ribs
– 5 sprigs fresh thyme
– 1 whole yellow onion, halved and stuck with 4 cloves in total
– 1 small head garlic, papery skin left on and head cut in half crosswise
– 1 rib celery
– 15 whole black peppercorns
– 1 bay leaf
– Kosher or sea salt
– 5 small Yukon gold potatoes (1 1/2 pounds/680 g total), pierced all over with a fork
– 2 medium leeks (1 pound/450 g total), trimmed of root end and darkest green top and washed very well
– 5 medium carrots (10 ounces/280 g total), peeled or scrubbed
– 1/4 head green or Savoy cabbage
– 1 medium (4-ounce/115 g) turnip, peeled and quartered
– 1 medium (5-ounce/140 g) parsnip, peeled and quartered lengthwise
– 1 pound (450 g) beef marrow bones (about 3), optional
– Toast for the marrow bones, if using
– Mustard, grated horseradish, and cornichons, for condiments
Pot-au-Feu French Boiled Beef and Vegetables by Serious Eats
beef chuck roast, bone-in beef short ribs, thyme, yellow onion, garlic, celery, black peppercorns, bay leaf, kosher or sea salt, yukon gold potatoes, leeks, carrots, green or savoy cabbage, turnip, parsnip, beef marrow bones, mustard
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