-
1
Rub both sides of each piece of marrowbone with 1/2 teaspoon of salt and transfer to a large pot; let stand for 10 minutes.
-
2
Add the short ribs, rump roast and beef shank.
-
3
Wrap the parsley, thyme, garlic, bay leaf, black peppercorns and cloves in a piece of moistened cheesecloth and tie into a bundle.
-
4
Add the bundle to the pot along with the water and bring to a boil over high heat.
-
5
Reduce the heat to moderate and simmer, skimming occasionally, until the rump roast is very tender, about 2 hours and 45 minutes.
-
6
Add the turnips, celery root, rutabaga, carrots, leeks and onion to the pot.
-
7
Simmer over moderate heat until the vegetables are just tender, 30 minutes.
-
8
Transfer the roast to a carving board.
-
9
Using a slotted spoon, transfer the marrowbones, ribs, shank and vegetables to a platter and tent with foil.
-
10
Untie the roast and slice it across the grain 3/4 inch thick; arrange on the platter.
-
11
Strain the broth into another pot, discarding the solids and herb bundle.
-
12
Skim off the fat and season with salt and pepper.
-
13
Serve the meat, vegetables and broth separately or together with Dijon mustard, cornichons and fleur de sel.
