Pot Au Feu

Broth

• 2 lbs Beef brisket, rump or chuck roast
• ½ lb marrow bone
• 10 cups cold water
• 1 carrot (diced)
• 1 Stalk of Celery (diced)
• ¼ cup chopped onion
• 2 teaspoons salt
• 4 peppercorns
• 1 teaspoons dried thyme
• 1 bay leaf
• 1 garlic clove crushed
• 1 sprig parsley

Vegetables

• 1 small turnip (quartered)
• 4 carrots (cut in half and then lengthwise)
• 1 onion (medium sliced)
• 2 stalks celery (halved)
• 1 whole onion (studded with 3 whole cloves)