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James Beard


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2 marrow bones

1 onion stuck with 2 cloves

1 leek

1 carrot

½ teaspoon dried thyme (or 1 teaspoon fresh)

1 sprig parsley with root (if possible)

1 whole head of garlic, papery outer skin removed

Kosher salt to taste


2 ½ pounds brisket

3 pounds bottom round roast

2 ½ to 3 pounds short ribs

8 leeks, trimmed and cleaned

4 parsley sprigs

3 to 4 sprigs thyme (or ½ teaspoon dried)

Pinch of tarragon, rosemary, and/or summer savory (optional)

8 small white onions, peeled

8 small turnips, peeled and quartered

12 to 14 medium-sized carrots, peeled and quartered

1 small Savoy cabbage, washed and cut in sixths

8 small new red or white potatoes, scrubbed

Salt and pepper to taste

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