Laurent Manrique's Pot-Au-Feu With Gros Sel Sauce

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The beef:

-- Marrow bones, about 12 inches total length, sawed crosswise by the butcher into 2-inch pieces

5 pounds beef shank, sawed crosswise by the butcher into pieces about 2 inches thick

3 1/2 pounds oxtails cut from the thick end of the tail, each about 3 inches thick

2 pounds boneless short ribs

-- Kosher salt

Vegetables for broth:

1 large onion, peeled and halved

6 cloves

-- Olive oil

2 heads garlic, halved horizontally, papery outer skins discarded but cloves unpeeled

2 celery ribs, halved

1 large carrot, peeled and halved

1 large celery root, peeled and halved

1 large turnip, peeled and halved

1 two-inch piece of fresh ginger, unpeeled, halved lengthwise

2 teaspoons black peppercorns

Bouquet garni:

2 six-inch lengths of leek, cut from the leafy green tops, white ends reserved for poached vegetables below

2 handfuls Italian parsley stems

1 bunch fresh thyme

4 bay leaves

Gros sel sauce:

1 tablespoon coarse-grain mustard, such as Pommery

1 tablespoon Dijon mustard

2 tablespoons sherry vinegar

2 shallots, finely minced

5 tablespoons walnut oil

2 tablespoons extra virgin olive oil

3 tablespoons minced fresh chervil or Italian parsley

3 tablespoons minced fresh tarragon

10 cornichons, halved lengthwise, then thinly sliced crosswise

1 hard-boiled egg, peeled and finely chopped

-- Coarse sea salt, to taste

-- Coarsely ground black pepper, to taste

Vegetables for serving

2 leeks, white part only, ends trimmed but leeks left whole

3 large carrots, peeled, halved lengthwise and crosswise

2 large celery ribs

1 celery root, peeled, in wedges

2 large turnips, peeled, in wedges

6 extra-large shallots, peeled

1 bouquet garni (ingredients above), prepared as directed in instructions

12 baguette slices, toasted

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