Pot au Feu

Ingredients

• 2 pounds boneless short ribs
• 1 pound rump roast, tied
• 1 pound beef shank, about 1 1/2 inches thick
• 1 bouquet garni (3 parsley sprigs, 3 thyme sprigs, 1 bay leaf and 1 peeled garlic clove tied with kitchen string)
• Coarse sea salt
• 2 pounds beef marrow bones, cut into 2-inch pieces
• 4 medium orange turnips, scrubbed and quartered lengthwise
• 4 large carrots, scrubbed and cut in 2-inch pieces
• 2 black radishes, scrubbed and quartered lengthwise
• 2 medium leeks, trimmed
• 2 parsnips, scrubbed and cut into 2-inch pieces
• 1 large yellow onion studded with 2 cloves
• 1 celery root, peeled and quartered lengthwise
• Pepper
• Fleur de sel, cornichons and Dijon mustard, for serving

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