Ingredients:

Meat:

• 1.5 kg beef (such as chuck, blade, short ribs, or oxtail for extra flavour)
• 1 marrow bone (optional)

Vegetables & aromatics:

• 6 carrots
• 4 leeks
• 3 turnips
• 3 potatoes (optional, cooked separately)
• 2 onions, studded with 3 cloves each
• 4 cloves of garlic
• 1 bouquet garni (thyme, bay leaf, parsley)
• Coarse salt and whole black peppercorns

Instructions:

1. Brown the meat: In a large pot, heat a mixture of butter and oil. Brown the beef on all sides until nicely coloured, then set aside. In the same pot, brown the halved onions. (For a clearer broth, you can skip this step and add the meat directly to cold water after rinsing it.)
2. Build the broth: Return the beef to the pot with the onions and cover generously with cold water. Bring slowly to a boil. Skim off any impurities that rise to the surface to obtain a clear broth.
3. Add aromatics: Add coarse salt, peppercorns, the studded onions, garlic cloves, and bouquet garni. Reduce to a gentle simmer and cook for about 2½ hours, until the meat is very tender.
4. Prepare the vegetables: Peel and cut the vegetables into large chunks.
5. Cook the vegetables: Add the carrots, leeks, and turnips to the broth and continue cooking for 30–40 minutes, until tender but still holding their shape. (Cook the potatoes separately if using, and you can also cook some vegetables separately to keep the broth clearer.)
6. Finish and serve: Remove the meat and vegetables from the broth. Strain the broth to serve it clear (it can be presented separately as a consommé). Arrange the meat and vegetables on a large serving dish. Serve hot.

Top Tip: Serve with strong mustard, cornichons, and a pinch of coarse salt, and don’t forget to spread the marrow on toasted bread for an authentic French experience.

Bon appétit !