Pot-Au-Feu

Prepare first stage Wrap the short ribs in a single layer of cheesecloth and tie with butcher’s twine to form a neat bundle; this helps keep the meat on the bones during cooking and makes for easy removal when they’re done. Place ribs in a very large stockpot along with the veal bones and brisket and add enough water to cover everything by about 1 inch (8 to 9 quarts should be enough). Set over high heat and bring to a simmer (this will take about 35 minutes), then continue simmering over moderate heat for 30 minutes, skimming any foam that rises to the surface.

Meanwhile, make a sachet by placing the thyme, peppercorns, parsley, bay leaves, and garlic on a large square of cheesecloth, then gathering the edges to form a bundle and tie tightly with twine.

In a small sauté pan over medium-high heat, char one onion half by placing it cut side down into the hot pan for about 5 minutes. Stick the cloves into the cut side of another onion half. Add all of the onion halves to the pot along with the carrots, celery, herb sachet, and 2 tablespoons salt. Return the liquid to a boil and then gently simmer until the meats are almost tender and cooked through, about 2 hours, skimming off surface foam as necessary. Add more water if necessary to keep the ingredients submerged at all times, but don’t worry if they just start to show above the surface of the water. (Add as little water as possible, so as not to dilute the flavor.)