# What You Need:
→ Beef
01 - 3.3 lbs beef chuck or brisket, cut into large pieces
02 - 1 marrow bone (optional)
→ Vegetables
03 - 4 large carrots, peeled and cut into chunks
04 - 3 leeks, white and pale green parts, trimmed and cleaned
05 - 4 medium potatoes, peeled and halved
06 - 3 turnips, peeled and quartered
07 - 2 onions, peeled and halved
08 - 3 celery stalks, cut into large pieces
09 - 4 cloves garlic, peeled
→ Herbs & Spices
10 - 2 bay leaves
11 - 6 whole black peppercorns
12 - 4 sprigs fresh thyme
13 - 1 small bunch flat-leaf parsley, plus extra for garnish
14 - Salt, to taste
→ To Serve
15 - Coarse sea salt
16 - Dijon or grainy mustard
17 - Cornichons (optional)
18 - Rustic bread
# Steps:
01 - Place beef and marrow bone in a large stockpot. Cover with cold water, approximately 3 quarts. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Skim off any foam that forms on the surface.
02 - Incorporate onions, garlic, bay leaves, black peppercorns, thyme, and parsley into the pot. Season lightly with salt. Cover and simmer gently for 90 minutes.
03 - Add carrots, leeks, celery, turnips, and potatoes to the pot. Continue simmering uncovered for 60 minutes, or until meat and vegetables become tender.
04 - Taste the broth and adjust salt as needed. Use a slotted spoon to remove beef and vegetables. Strain the broth through a fine-mesh strainer, skimming off any excess fat.
05 - Arrange beef and vegetables on a large serving platter. Ladle hot broth over the top and sprinkle with chopped parsley.
06 - Serve hot with bowls of broth on the side alongside coarse sea salt, mustard, cornichons, and rustic bread.
