Classic Pot au Feu

TO PREPARE POT AU FEU: Place the beef and salt pork in a stockpot and add the stock and water (add more of each if necessary to cover the beef). Place the bay leaves, cloves, peppercorns, thyme, parsley, and marjoram in a piece of cheesecloth and secure. Add the "bouquet garni" to the pot, add the salt, and cover the pot. Bring to a boil over medium heat, skimming off any impurities that rise to the surface with a large spoon. Add the carrots, celery, parsnips, turnip, onion, leeks, and garlic, and simmer, covered, for 3-1/2 hours, skimming the surface occasionally. Add the potatoes. Wrap the marrow bones in cheesecloth, add to the pot, and simmer for 30 minutes longer or until the beef is tender.

Remove the beef, transfer to a serving platter, and slice. Serve the cooking liquid as a first-course soup. Remove the bouquet garni and the wrapped marrow bones. For the entrée, place the sliced beef on warm serving plates with the cooked vegetables.

WINE RECOMMENDATION: A robust West Coast Pinot Noir or a French Burgundy will balance the richness of this dish.

HELPFUL TIPS: Cooking the marrow bones in cheesecloth, like the bouquet garni, prevents the contents from escaping. Some guests will enjoy scooping out the marrow with a small spoon, so offer them that option; if they accept, serve the marrow bones with toast so they can spread the marrow and enjoy the contrasting textures. Other vegetables you may add or substitute are fennel bulbs (quartered); celery root (quartered); cabbage (cut into wedges); and fava beans.