Pot-au-Feu (French Simmered Beef and Vegetables)

• 900 g Beef brisket, in one piece
• 600 g Beef marrow bones
• 2 tsp Fine sea salt
• 1 tsp Black peppercorns
• 2 pieces Bay leaves
• 1 large Yellow onion
• 4 medium Carrot
• 3 pieces Celery
• 2 medium Leek
• 700 g Yukon Gold potato
• 15 g Fresh parsley
• 60 g Dijon mustard, to serve
• 80 g Pickle relish, to serve

1. Put the brisket and marrow bones in a large stockpot and cover with about 2.5 litres of cold water. Bring slowly to a gentle simmer, skimming off any grey foam that rises to the surface to keep the broth clear. Once the surface stays clean, stir in the salt, peppercorns and bay leaves.
2. Halve the onion and add it to the pot. Keep the pot at a bare simmer, partially covered, so the liquid trembles rather than boils. Cook for 1 hour 30 minutes, topping up with a little water if needed to keep the meat submerged.
3. Meanwhile, peel the carrots and cut into large chunks; cut the celery into large lengths. Trim the leeks, split lengthways and rinse well, then cut into large pieces. Peel the potatoes and cut into large chunks so they hold their shape.
4. Add the carrots and celery to the pot and simmer for 15 minutes. Add the leeks and potatoes and continue to simmer for 25 to 30 minutes, until the vegetables are tender and the brisket is very soft when pierced. Taste the broth and adjust with a little more salt if needed.
5. Lift out the brisket and marrow bones with a slotted spoon and rest the brisket for 10 minutes. Finely chop the parsley and stir most of it into the broth, reserving a little for serving. Slice the brisket and serve in bowls with the vegetables and ladles of broth, with Dijon mustard and pickle relish alongside.

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