Pot-au-Feu de Boeuf (Boiled Beef and Vegetables in Broth)

• 1.2 kg Beef chuck roast, boneless
• 2 pieces Beef marrow bones
• 1 large Yellow onion
• 2 pieces Celery
• 2 medium Leek
• 4 medium Carrot
• 1 tsp Black peppercorns
• 2 pieces Bay leaves
• 4 sprigs Fresh thyme
• 2 tsp Fine sea salt
• 4 tbsp Dijon mustard

1. Put the beef and marrow bones in a large stockpot and cover with cold water by about 5 cm. Bring slowly to a gentle simmer, skimming off any grey foam that rises to the surface. Keep the heat low so the liquid barely trembles.
2. Meanwhile, peel the onion and cut it in half. Trim the celery, leeks and carrots, then cut them into large, chunky pieces so they hold their shape during the long simmer.
3. Add the onion, celery, leeks and carrots to the pot, then add the peppercorns, bay leaves, thyme and salt. Return to a very gentle simmer, partially cover, and cook until the beef is very tender and the broth tastes full and savoury. Skim occasionally and add a little water if needed to keep everything just covered.
4. Lift out the beef and bones, then strain the broth into a clean pot or bowl, discarding the peppercorns and herbs. Return the vegetables to the broth and warm through over a low heat. Taste and adjust with a little more salt if needed.
5. Slice the beef thickly and divide between warm bowls with the vegetables. Ladle over the clear broth. Serve with the Dijon mustard on the side for stirring into the broth or spreading on the beef.

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