← Nouns Cooking · French

Ingredients

• 1.2 kg beef chuck or brisket, tied into a neat roll
• 800 g bone-in short ribs or beef shin
• 500 g marrow bones (optional)
• 1 Onion, halved and studded with 4 cloves
• 4 whole cloves
• 1 head of garlic, halved crosswise
• 6 sprigs Thyme
• 2 Bay leaves
• 1 tsp black peppercorns
• 2 tsp Salt
• 6 Carrot, peeled, left whole
• 3 Leek, trimmed, halved and tied in a bundle
• 3 Turnip, peeled and quartered
• 2 sticks Celery, cut into lengths
• 6 small waxy potatoes, peeled
• ¼ Savoy cabbage, cut into wedges (optional)
• Dijon mustard, to serve
• cornichons, to serve

Method

1. Put the beef, ribs and marrow bones (if using) in your largest pot, cover with about 4 litres of cold water and bring slowly to a simmer over medium heat. Skim off the grey foam that rises for the first 10 min.
2. Add the onion, garlic, thyme, bay, peppercorns and salt. Keep the pot at the gentlest simmer, with just a bubble or two breaking the surface, and cook with the lid ajar for 2½ hours.
3. Add the carrots, leeks, turnips and celery and simmer for 45 min more, until the beef is very tender and the vegetables are soft.
4. Meanwhile, boil the potatoes and cabbage separately in salted water for 20 min, so their starch does not cloud the broth.
5. Lift out the meat and vegetables and keep them warm. Strain the broth and taste it for salt; skim off some fat if you like.
6. Serve the broth in cups or bowls first, then slice the beef and arrange it on a platter with the vegetables, a splash of broth, Dijon mustard, cornichons and coarse salt.

Tips

• Leftover broth makes a superb soup base and freezes well.
• Spread the marrow on toast with a pinch of salt: it is the cook’s treat.

Sources

Written in our own words after cross-checking these recipes:

Serious Eats Great British Chefs