Pot-Au-Feu

Ingredients

• 1 pound baby potatoes 
• 3  beef ribs bone-in
• 2 pounds beef bone marrow 
• 2 pound brisket 
• 1 teaspoon peppercorns whole black
• 8 servings bread toasted sliced
• 1 pound carrots peeled chopped cut into 2" pieces)
• 2  celery stalks chopped
• 0.3 cup crème fraîche 
• 8 servings dijon mustard 
• 0.3 cup flat parsley finely chopped
• 3  bay leaves dried fresh (or 1 )
• 0.3 cup chives fresh finely chopped
• 0.3 cup tarragon fresh finely chopped
• 1 head garlic halved
• 1 pound garlic 
• 2  garlic clove minced
• 2 tablespoons horseradish white prepared drained
• 0.5 cup kosher salt 
• 8 servings pepper black freshly ground
• 3  "-" long marrow bones 
• 0.5 cup olive oil extra virgin extra-virgin
• 1  onion quartered
• 2 pounds oxtail 
• 1 pound rutabaga peeled cut into wedges
• 1 pound savoy cabbage halved
• 0.3 cup sugar 
• 10 sprigs thyme leaves 
• 1 pound veal knuckle bones 
• 8 servings coarse mustard whole

Equipment

• bowl
• pot
• sieve
• baking pan
• aluminum foil
• cheesecloth
• kitchen twine

Directions

1. Bring first 5 ingredients and 8 cupswater to a simmer in a medium saucepanover medium heat, stirring until sugar andsalt dissolve.
2. Remove from heat; let cool toroom temperature.
3. Place brisket and shortribs in a large baking dish.
4. Pour brine overto cover completely. Cover and chill forat least 8 hours or overnight.
5. Remove meat;rinse and set aside.
6. Place first 6 ingredients in center of a triplelayer of cheesecloth. Gather up edges;tie with kitchen twine to form a bundlefor bouquet garni. Wrap marrow bones incheesecloth; tie into a bundle with twine.If desired, tie oxtails with twine aroundcircumference to keep meat from fallingoff bones.
7. Place brisket, short ribs, bouquet garni,marrow bones, oxtails, beef bones, vealbones, veal breast, 2 chopped carrots,celery, and onion in a very large heavy pot.
8. Add water to cover meat (about 7 quarts). Bringto a boil, skimming off any scum and fat thatrise to the surface. Reduce heat and simmer,skimming occasionally, until short ribs aretender, 2–2 1/2 hours.
9. Transfer short ribs to a 13x9x2" bakingdish; add 4 cups broth from pot and tentwith foil to keep meat warm and moist.
10. Addsausage to pot; continue simmering untilsausage is cooked through and remainingmeats are tender, about 30 minutes longer.
11. Transfer sausage, brisket, oxtails, andmarrow bones to dish with short ribs.
12. Place a large strainer over another largepot; strain broth, discarding remainingmeats, bones, and other solids in strainer.(You should have about 10 cups broth.)Return broth to a boil; add rutabagas,cabbage, potatoes, and 2" pieces of carrots.Simmer until vegetables are tender but notmushy, about 30 minutes.
13. Mix first 5 ingredients in a small bowl to make salsaverde. Season with salt and pepper; setaside. Stir crème fraîche and horseradish inanother small bowl; season with salt.
14. Transfer vegetables to a platter. Thinlyslice brisket against the grain; cut sausageinto 2" pieces. Return meats to baking dish.
15. Season broth in pot to taste with saltand pepper; divide among bowls. (Reservebroth from meats for another use.)
16. Servemeats and vegetables with salsa verde,horseradish crème fraîche, and bothmustards in small bowls alongside.
17. Servewith toasted country bread.