Name: Pot-au-Feu
Yield: 8 Servings
Ingredients: 1/2 cup kosher salt; 1/4 cup sugar; 1 head of garlic, halved crosswise; 1 teaspoon whole black peppercorns; 2 fresh bay leaves (or 1 dried); 2 pounds beef brisket; 3 4' pieces bone-in beef short ribs; 1 head of garlic, halved crosswise; 10 sprigs flat-leaf parsley; 10 sprigs thyme; 3 fresh bay leaves (or 1 dried); 3 whole cloves; 1 teaspoon whole black peppercorns; 3 2'–3'-long marrow bones; 2 pounds oxtails; 2 pounds beef bones; 1 pound veal bones; 1 pound veal breast; 5 large carrots (about 1 lb.), peeled (2 chopped, 3 cut into 2' pieces); 2 celery stalks, chopped; 1 onion, quartered; 1 1-lb. piece garlic sausage; 2 rutabagas (about 1 lb.), peeled, cut into wedges; 1 small head of savoy cabbage (about 1 lb.), halved; 1 pound baby potatoes; 1/2 cup extra-virgin olive oil; 1/4 cup finely chopped flat-leaf parsley; 1/4 cup finely chopped fresh chives; 1/4 cup finely chopped fresh tarragon; 2 garlic cloves, minced

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