One of the oldest French classics, dating back to the Middle Ages!
Ingredients
Directions
- 1
Combine the onion, celery, and regular carrots in a large pot. Place the beef shanks and the rump roast on top. Tie the parsley, thyme, bay leaves, and peppercorns in a piece of cheesecloth bundle. Add it to the pot along with 1 tbsp of salt and enough water to cover. Bring to a boil over high heat, then reduce to low. Cover partially and simmer for 2 hours, until the meat is tender.
- 2
Remove the beef shanks and roast to a bowl, covering to keep warm. Discard the herb bundle and boiled vegetables. Skim off any fat. Tie the leeks and Dutch carrots with kitchen twine for easy removal. Add them to the broth along with the potatoes. Cover and simmer on low until the potatoes are tender, about 40 minutes.
- 3
Preheat the oven to 200°C/ 180°C (fan-forced). Place the cut marrow bones on a baking sheet, cut-side up. Roast for 20 minutes, until the marrow is soft and browned
- 4
Slice the rump roast against the grain into 8 pieces and return to the pot. Season well. Arrange all the vegetables and meats on a large platter, removing the twine from the leeks and Dutch carrots. Ladle the broth into bowls. Serve the marrow along with mustard and cornichons.
