Marrows

osso buco (veal shank with bone marrow) • onion • flour • olive oil • bouillon cube • dry white wine (about 400 ml) • oregano or Italian herbs • peeled tomatoes (or fresh tomatoes when in season)

Bones (chicken carcass, veal bones, marrow bones—use whatever you have) • carrots • Leek greens • celery stalk • Coarse salt • Apple cider vinegar • onion

kid goat breast and neck (about 500 grams) • beef marrow bones • onion • Green tops from 3 leeks • napa cabbage • golden turnip • tomatoes • carrots • garlic • potatoes • fresh thyme • bay leaves •

In addition to the classic pot-au-feu leftovers listed below (see in parentheses), you'll need: • hard-boiled eggs • red onion • sweet and sour pickles or similar • Sunflower oil • Vinegar (such as apple cider or white wine vinegar) • (3 1/3 lbs chuck roast (about 1.5 kg), 12 carrots, 2 leeks, 6 potatoes, 1 celery with stalks, 4 yellow turnips, 3 onions, 3 bouillon cubes, 2 marrow bones)

beef shank (500 g) • marrow bones • carrots • leeks • turnips • small potatoes • onion • garlic clove • Whole • bouquet garni (bundle of herbs) • water (3 liters)

leeks • large carrots • large onion • garlic cloves • beef for pot-au-feu (about 1.5 kg) • marrow bone • whole cloves • Sea salt • Black pepper

beef for pot au feu (use a mix of lean, gelatinous, and moderately fatty cuts) • marrow bone (or more, to taste) • leeks • carrots • turnips • potatoes • Coarse salt • Whole black peppercorns • Bay leaf, thyme, parsley • onion • garlic clove • whole clove

meat (choose a lean cut, a fatty cut, and a gelatinous cut) (500 g) • marrow bones • carrots • potatoes • turnips • celery stalks • leek • onion • garlic cloves • bouquet garni (mixed herbs) • fresh parsley • whole cloves •

beef chuck roast (ask your butcher for advice) • carrots • leeks • celery with stalks • potatoes • yellow turnips • onions • beef bouillon cubes • marrow bones

beef chuck (about 600 grams) • beef short ribs (about 600 grams) • marrow bone • carrots • leeks • turnips • garlic • leeks • bouquet garni (bundle of herbs) • red onion • whole cloves

beef chuck (about 800 grams) • beef shank (about 800 grams) • marrow bones • leeks • celery (preferably from the garden) • carrots • large onion • golden turnips • Roseval potatoes (or other waxy potatoes) • large bunch fresh thyme (preferably from the garden) • bay leaf (preferably from the garden) • heaping teaspoon mixed peppercorns •

stewing beef (such as chuck, short ribs, or shank) (about 800 grams) • marrow bone • garlic • onion • whole cloves • carrots • potatoes • leeks • turnip • celery stalk • Salt, pepper • water (about 5 liters)

beef for pot au feu (short ribs, chuck, beef cheek, or shank) (1 kg) • marrow bones • carrots • turnips (round variety) • savoy cabbage (core only) • leek • pearl onions • potatoes • whole cloves • celery stalks • -inch piece fresh ginger (about 5 cm) • garlic cloves •

Beef chuck • Beef short ribs • Beef shank • veal foot • marrow bones • chicken • leeks • medium carrots • celery root • medium turnips • parsnips • grilled onions •