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1.
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Tie the top or bottom round, the beef checks, and the pot roast separately so they are compact and don't fall apart during cooking.
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Place them, with the oxtails, in a large, deep stockpot.
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Add the salt, cover by at least two inches with water and bring just to a boil, then reduce the heat so the liquid is simmering.
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When impurities begin to rise to the surface of the water skim them off, and continue skimming until you see no more impurities, which should take about 20 minutes.
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2.
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Pierce the onions with the cloves and cut the onions in half.
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3.
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Add half the vegetables and the bouquet garni to the meat in the pot and make sure all is covered by at least one inch with water.
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Add half the peppercorns, cover, and bring just to a boil.
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Adjust the heat so the liquid is simmeringit shouldn't boil or the meat will be tough.
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Cook, partially covered, for at least three hours.
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4.
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Remove the meat from the broth.
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Strain the broth and discard vegetables.
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Return broth to the pot and add bay leaves.
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Bring it just to a boil.
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Add the carrots and the rutabaga and cook until they're beginning to turn tender, about 10 minutes.
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Add the turnips and onions and cook until they're beginning to turn tender, about 10 minutes.
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Add celery root and leeks and cook until they, and all the vegetables, are tender through.
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Remove vegetables from the broth and place them in a shallow bowl.
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Moisten with some of the broth, cover, and keep them warm.
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Add the meat back to the broth along with the marrow bone and simmer for 15 minutes.
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Remove the meat from the broth, drizzle it with a ladle or two of broth and keep it warm.
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5.
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Rub each piece of bread with garlic and place it in the bottom of a shallow bowl.
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Pour equal amounts of broth over it and serve as a first course.
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6.
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Remove the strings from the meat and cut the pieces either into thick slices or into chunks.
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Arrange the meat on a warmed platter surrounded with the vegetables.
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Serve it with the condiments alongside.
