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1
Place the beef and the chicken wings in a large casserole.
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2
Cover with about 3 quarts water.
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3
Bring to a boil, and skim off the scum that rises to the top.
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4
Pierce the onion with the cloves, and add it to the water.
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5
Simmer, partially covered, for about an hour.
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6
Add to the casserole the leeks, the carrots, the celery stalk, and salt and freshly ground pepper to taste.
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7
Continue simmering, covered, for another 1 1/2 hours, or until the beef is tender.
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8
Cool, strain the meat and vegetables, and refrigerate the broth and the meat separately overnight, discarding the chicken wings and the vegetables.
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9
The next day, skim the fat that has congealed on top of the bouillon, and discard.
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10
Cut the meat against the grain into bite-sized pieces, and return it to the broth.
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11
Add the leeks, carrots, turnips, and marrow bones, and simmer for about 30 minutes, or until the vegetables are soft and the marrow pulls away from the bones.
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12
To make the marrow toast as an appetizer, cut the baguette diagonally into ten rounds, and grill.
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13
Remove the bones from the broth, scoop out the marrow, and spoon onto the grilled bread.
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14
Sprinkle the parsley and a little coarse salt on top, and serve.
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15
For the first course, ladle the broth from the pot-au-feu into soup bowls with the knepfle (matzo balls).
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16
Then serve the meat and vegetables as a main course, accompanied by grated horseradish, mustard, and cornichons.
