Pot-au-feu

Place veal shank, oxtail, brisket, beef chuck, studded onions, bay leaves, garlic and enough cool water to cover in a large casserole pot. Cover with a lid and bring to a boil. Reduce heat and simmer for 1½hrs (use a ladle to remove impurities that rise to the surface). Add wrapped marrow bones and cook a further 30mins or until meat begins to fall off the bone.

Remove shank and oxtail from pot, pick meat from bone, then return meat to liquid. Discard studded onion and bay leaves. Add carrots, leek, celery, potatoes and turnip. Cover and simmer for 25mins or until vegetables are tender. Remove marrow bones and set aside. Season with salt and pepper.

To serve, arrange vegetables and meat in 8 bowls, then ladle a little stock over. Spread marrow onto croutons, sprinkle with salt and place on a platter. Serve with mustard, cornichons and croutons on the side.