Pot-au-feu (French beef and vegetable stew)

1. Put the beef shin and the marrow bone in a large pot, cover with cold water, bring slowly to the boil and skim off the foam that rises – this keeps the broth clear.

2. Add the onion studded with cloves, the garlic and the bay leaf, season with salt, and simmer gently for about 2.5 hours.

3. When the meat is almost tender, add the carrots, parsley root, celeriac and leek cut into large pieces.

4. Cook for a further 40 minutes until the vegetables are soft but not falling apart.

5. Boil the potatoes separately in salted water so the broth stays clear.

6. Slice the meat and serve it with the vegetables and potatoes; offer the strained broth separately, as a starter or alongside.

Tip: Pot-au-feu is the French "boiled beef" – it gives a clear broth and a main course at once. Dijon mustard, coarse salt and little pickled gherkins make it complete.