Ingredients
Beef shin (on the bone) 600g
Prime rib of beef 600g
Beef brisket 800g
Marrow bones 3
Carrots 6
Turnips 4
Leeks 4 medium or large
Celeriac 1 (or celery, if you prefer)
White onions 3
Cloves 2
Waxy potatoes 6
Bouquet garni 1
Butter 25g salted
Salt and pepper to season
Method
-
Put all of the meat into a large saucepan and cover with cold water. Bring it slowly to the boil. As it boils, every so often remove the scum that forms on the top.
- Meanwhile, clean and peel the vegetables. Add the onions, a pinch of salt and two pinches of pepper, the cloves and the bouquet garni to the pot. Leave to simmer for 2 hours.
- Add all of the vegetables apart from the potatoes. Add the butter. Cook for half an hour to 40 minutes - the vegetables should be silky-soft. Half an hour before the end of cooking, cook the potatoes separately in salted water and set them aside when they’re done.
- Strain out the bouillon (broth) through muslin or a clean tea towel and keep it warm.
- Carve the meat and plate up. Serve the vegetables alongside, ladling over some of the broth to keep it moist.
-
To serve:
Serve with flakes of sea salt, Dijon mustard and gherkins. Slice up a baguette for spreading the marrow and mopping up juices.
