Pot-Au-Feu

INGREDIENTS

1	lb beef paleron (aka chicken steak) or brisket
6	pieces oxtail (cut 1 1/2 in thick)
6	beef short ribs
1	veal shank, on the bone
8	whole cloves
2	onions, cut in half
6	leeks, white part only
2	small celeriac, cut into quarters
4	carrots, cut into 4 in lengths
1	bouquet garni
	salt and pepper
1	head cabbage, cored and cut into 6-8 wedges
toppings with meal
	cornichons
	large grained mustard
	sea salt
	hot prepared mustard

INSTRUCTIONS

1.	Place all of the meat in a huge pot and cover with cold water. Bring to a boil over hight heat and then immediately remove from heat.
2.	Set the meat aside and throw out the water. CLEAN the pot. Put the meat back in the clean pot.
3.	Push 2 cloves into each onion half and add leeks, celeriac, carrots, herbs, salt and pepper. Cover with cold water, and bring to a slow simmer gradually.
4.	Let cook over medium-low heat for about 2 1/2 hours or until the meat is tender. Skim the scrum and foam while cooking.
5.	Add cabbage and cook for another 30 mins until soft.
To Serve
1.	Either remove the meats and cut them into serving sizes to be served with broth and vegetables, or serve on a huge platter for family-style serving.