Peel the vegetables and cut them into large pieces. Place them in a Dutch oven with 12 3/4 cups water (3 liters), the marrow bone (without the marrow), the onion studded with the 2 cloves, the unpeeled garlic cloves, and the bouquet garni.

Add the beef to the pot. Simmer gently for about 2 1/2 to 3 hours, skimming off any foam as needed. Before the end of cooking, add the marrow bone to the pot.

Remove the cloves from the onion before serving. Serve the meat and vegetables with coarse salt, pickles, the marrow bone, and plain boiled potatoes.