Pot Au Feu

2 lbs. boiling beef (brisket, rump or chuck roast)
1/2 lb. marrow bone, cracked
2 1/2 quarts cold water
1 carrot, diced
1 stalk celery, diced
1/4 cup chopped onion
2 tsp. salt
5 peppercorns
1 tsp. thyme
1 bay leaf
1 clove garlic, crushed
1 sprig parsley
1 turnip, quartered
4 carrots, halved lengthwise
4 leeks, trimmed to within 1" above white end and halved, or 1 medium onion, sliced
2 stalks celery, halved
1 whole onion, studded with 3 whole cloves
4 servings
In large kettle, place meat, bone, water, diced carrot, diced celery, chopped onion and next 6 seasonings.
Heat to boiling.
Reduce heat; simmer uncovered 3 hours, skimming off foam frequently.
Add remaining ingredients; cover and simmer 1 hour.
Cut meat and arrange with vegetables on warm platter.
Season broth to taste and serve in mugs as a first course, then serve meat and vegetables.