Method

Note: Ask your butcher to truss each piece of meat individually; this will help retain the shape during the long cooking process.

Start by making the bouquet garni – wrap all the ingredients in the cheesecloth and secure with kitchen twine.

In a large stockpot, place six of the leeks, six of the carrot pieces, six of the celery pieces and the studded baby onions.

Place all the meat on top of the vegetables; add two marrow bones and the bouquet garni to the pot, tucking them in-between the meat.

Add salt, peppercorns and water to cover, (add more than the four cups if necessary).

Bring to a boil over a high heat, then reduce heat and simmer partially covered for three hours, continuously skimming any foam that forms on the top.

Strain the broth and discard the cooking vegetables. Return the broth and meats to the pot and add in the bay leaves, remaining marrow bones, garlic, turnips and rutabaga.

Bring the broth to a simmer and cook, partially covered, for 1 hour, adding the potatoes after 30 minutes.

Gently remove the meat from the broth and discard the butcher’s string.

Carefully remove the vegetables from the broth, place them on a large serving platter, moisten with some broth, cover and keep warm.

Stir the broth, then strain and set aside to serve with the meat and vegetables.

Carve the meat and serve on the platter with the vegetables.

You can opt to serve the bone marrow with toasted French loaf as a starter, or serve with the rest of the pot as one big feast.

Serve with coarse salt, cornichons, pickled onions, horseradish, salsa verde and mustard.