# What you'll need:
→ Beef & Broth
01 - 2.6 lb beef chuck or brisket, cut into large chunks
02 - 2 beef marrow bones (optional)
03 - 10.5 cups cold water
04 - 2 bay leaves
05 - 4 sprigs fresh thyme
06 - 6 black peppercorns
07 - 3 whole cloves
08 - 2 tsp coarse salt
→ Vegetables
09 - 4 large carrots, peeled and cut into chunks
10 - 2 large leeks, washed and cut into 2-inch pieces
11 - 3 celery stalks, cut into chunks
12 - 4 medium potatoes, peeled and halved
13 - 2 medium turnips, peeled and quartered
14 - 1 large onion, peeled and studded with cloves
15 - 1 small cabbage, quartered
→ To Serve
16 - Coarse sea salt
17 - Freshly ground black pepper
18 - Cornichons
19 - Dijon mustard
# Preparation steps:
01 - Place beef chunks and marrow bones into a large stockpot. Cover with cold water and bring to a gentle boil. Skim foam from the surface.
02 - Add bay leaves, thyme, peppercorns, salt, and the clove-studded onion. Reduce heat and simmer uncovered for 1 hour.
03 - Add carrots, leeks, celery, turnips, and cabbage to the pot. Continue simmering for 45 minutes.
04 - Add potatoes and simmer an additional 30 to 45 minutes, until meat and vegetables are tender.
05 - Adjust seasoning with salt and freshly ground black pepper as needed.
06 - Remove beef and vegetables from the broth and arrange on a large serving platter.
07 - Strain the broth and serve in bowls either as a starter or alongside the meat and vegetables.
08 - Serve with cornichons and Dijon mustard on the side.
