Boiled Beef Dinner

By Saveur
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2 1/2 lbs. beef shanks, cut crosswise into 2"-thick pieces

2 1/2 lbs. shoulder clod roast, tied

4 carrots, peeled and trimmed

3 parsnips, peeled and trimmed

3 turnips, peeled and trimmed

2 medium yellow onions, peeled

1 small head savoy cabbage, quartered

2 leeks, washed, trimmed, and halved crosswise

1 bouquet garni of 3 sprigs fresh parsley, 1 bay leaf,

1 clove peeled garlic, and 3 black peppercorns,

tied in cheesecloth with kitchen twine

6 medium waxy potatoes, peeled

1/2 tsp. dry mustard

8 tsp. white wine vinegar

1 cup vegetable oil

1 tbsp. chopped fresh chervil

1 tbsp. chopped fresh tarragon

1 tbsp. chopped fresh parsley

1 tbsp. capers, drained

1 hard-cooked egg, halved

1 tbsp. extra-virgin olive oil

1/4 tsp. hot chile sauce, such as sriracha

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