Ingredients for Pot-Au-Feu

• 100g kosher salt

• 50g sugar

• 1 head of garlic, halved crosswise

• 1 teaspoon whole black peppercorns

• 2 fresh bay leaves (or 1 dried)

• 900g 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

• 900g oxtails

• 900g beef bones

• 450g veal bones

• 450g veal breast

• 5 large carrots (about 450g ), peeled (2 chopped, 3 cut into 2" pieces)

• 2 celery stalks, chopped

• 1 onion, quartered

• 450g piece garlic sausage

• 2 rutabagas (about 450g ), peeled, cut into wedges

• 1 small head of savoy cabbage (about 450g ), halved

• 450g baby potatoes

• 120ml 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 vitlöksklyftor, hackade

• Kosher salt och nymalen svartpeppar

• 60ml crème fraîche

• 2 tablespoons prepared white horseradish, drained

• Whole grain mustard

• Dijon mustard

• Toasted sliced country bread

• Cheesecloth

Bring first 5 ingredients and 1925ml water to a simmer in a medium saucepan over medium heat, stirring until sugar and salt dissolve. Remove from heat; let cool to room temperature. Place brisket and short ribs in a large baking dish. Pour brine over to cover completely. Cover and chill for at least 8 hours or overnight. Remove meat; rinse and set aside.

Place first 6 ingredients in centre of a triple layer of cheesecloth. Gather up edges; tie with kitchen twine to form a bundle for bouquet garni. Wrap marrow bones in cheesecloth; tie into a bundle with twine. If desired, tie oxtails with twine around circumference to keep meat from falling off bones.

Place brisket, short ribs, bouquet garni, marrow bones, oxtails, beef bones, veal bones, veal breast, 2 chopped carrots, celery, and onion in a very large heavy pot. Add water to cover meat (about 6.6L ). Bring to a boil, skimming off any scum and fat that rise to the surface. Reduce heat and simmer, skimming occasionally, until short ribs are tender, 2-2 1/2 hours.

Transfer short ribs to a 13x9x2" baking dish; add 950ml broth from pot and tent with foil to keep meat warm and moist. Add sausage to pot; continue simmering until sausage is cooked through and remaining meats are tender, about 30 minutes longer. Transfer sausage, brisket, oxtails, and marrow bones to dish with short ribs.

Place a large strainer over another large pot; strain broth, discarding remaining meats, bones, and other solids in strainer. (You should have about 2400ml broth.) Return broth to a boil; add rutabagas, cabbage, potatoes, and 2" pieces of carrots. Simmer until vegetables are tender but not mushy, about 30 minutes.

Mix first 5 ingredients in a small bowl to make salsa verde. Season with salt and pepper; set aside. Stir crème fraîche and horseradish in another small bowl; season with salt.

Transfer vegetables to a platter. Thinly slice brisket against the grain; cut sausage into 2" pieces. Return meats to baking dish.

Season broth in pot to taste with salt and pepper; divide among bowls. (Reserve broth from meats for another use.) Serve meats and vegetables with salsa verde, horseradish crème fraîche, and both mustards in small bowls alongside. Serve with toasted country bread.

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