Note: A stockpot with at least a 12-quart capacity is necessary for this recipe. Cheesecloth is ideal for straining the broth, although a quadruple layer of paper towels will do in a pinch. Once the beef braise reaches a boil, reduce the heat to maintain a steady simmer; if left to boil, the resulting broth will be murky. For serving, arrange the components on a large warmed platter and give diners individual shallow soup bowls in which to plate their portions. It is not compulsory to serve all of the condiments listed below; mustard and cornichons are traditional choices.
FOR THE BEEF BRAISE: Stir together celery, carrots, onions, and oil in 12-quart stockpot; cook, covered, over low heat, stirring frequently, until vegetables are softened but not browned, 8 to 10 minutes. (If vegetables begin to color before softening, add 1 tablespoon water and continue to cook.) Add beef roast, ribs, shanks, water, bay leaves, peppercorns, and cloves; increase heat to medium-high and bring to boil, using large shallow spoon to skim any foam and fat that rise to surface. Reduce heat to low and simmer, uncovered, for 2 1/2 hours, skimming surface of fat and foam every 30 minutes.
Add garlic, parsley stems, thyme, and salt. Simmer until tip of paring knife inserted into meats meets little resistance, 1 to 1 1/2 hours.
Using tongs, transfer roast, ribs, shanks, and garlic to large cutting board and tent with foil. Strain broth through mesh strainer lined with double layer cheesecloth into large container (you should have about 3 quarts liquid). Let broth settle for at least 5 minutes, then skim off fat using large shallow spoon.
FOR THE VEGETABLES: While broth settles, rinse out stockpot and add potatoes, salt, and 4 quarts water; bring to boil over high heat; boil 7 minutes. Add carrots and parsnips and cook 3 minutes longer. Add green beans and cook 4 minutes longer. Using slotted spoon, transfer vegetables to large warmed serving platter, arranging as desired; tent with foil.
TO SERVE: Using tongs, squeeze garlic cloves out of skins and into small serving bowl. Remove twine from roast and separate roast at its seams; cut roast across grain into 1/2-inch-thick slices and arrange on platter with vegetables. Remove twine from shanks and ribs and arrange on platter. Ladle about 1 cup broth over meat and vegetables to moisten; sprinkle with parsley. Serve, ladling broth over individual servings and passing garlic, baguette, and condiments separately.
Tying the Meat:
Shanks: Cut four 1-foot pieces of twine for each shank. Wrap each piece of twine around the shank and tie in center.
Chuck Roast: Cut two 2-foot pieces of butcher's twine. Wrap one piece around roast about 1 inch from bottom and tie with a double knot. Snip off excess and repeat with second piece about 1 inch from top.
Short ribs: Cut two 1-foot pieces of butcher's twine for each rib. Wrap one piece about 1 inch from top and tie with a double knot. Snip off excess and repeat with second piece about 1 inch from bottom.
