Pot-Au-Feu

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Ingredients

6 quarts water

6 pounds beef short ribs, cut into 2-inch pieces

1 onion stuck with 4 cloves

2 tablespoons tomato paste

3 thyme sprigs

10 whole peppercorns

Kosher salt

1 small green cabbage (2 pounds), quartered lengthwise and cored

8 leeks, white and light green only

2 celery ribs, halved crosswise

8 carrots, halved crosswise

2 large turnips, peeled and quartered

8 large boiling potatoes, peeled

Dijon mustard, cornichons and freshly ground pepper, for serving

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