Directions
Step 1
Make the pot-au-feu: To a big pot, add the meat shanks, shoulder clod roast, carrots, parsnips, turnips, leeks, onions, and cabbage. Utilizing twine, tie the parsley, peppercorns, bay leaf, and garlic in a bit of cheesecloth and add to the pot. Add sufficient chilly water to cowl the meat and greens (7–9 quarts), season generously with salt, and produce to a boil. Flip the warmth to medium and simmer, skimming any foam that rises to the floor, till the meat is almost cooked, about 1½ hours. Add the potatoes and simmer till the meat flakes simply when pierced with a fork, about 1 hour extra. Season to style with salt and black pepper.
Step 2
In the meantime, make the sauce gribiche: In a medium bowl, whisk 2 teaspoons of the vinegar, the mustard powder, egg yolk, and a pair of teaspoons of water till foamy. Whisking constantly, very progressively add the vegetable oil, beginning with a couple of drops at a time, till all of the oil is included and a thick sauce kinds. (Alternatively, in a meals processor or blender, pulse collectively 2 teaspoons of the vinegar, the mustard powder, egg yolk, and a pair of teaspoons of water. With the motor operating, in a sluggish, regular stream, add the oil and mix till thick.) Stir within the remaining vinegar, the capers, chervil, parsley, and tarragon. Via a fine-mesh strainer, press the hard-boiled egg into the sauce and stir to mix. Season to style with salt and black pepper. Cowl and refrigerate.
Step 3
Make the tomato sauce: Place a rack within the prime third of the oven and preheat the broiler. On a baking sheet, place the tomatoes and broil, turning sometimes, till the skins are blackened in spots and the flesh may be very gentle, 10–12 minutes. Put aside till cool sufficient to deal with, then peel, core, seed, and chop the tomatoes and switch to a bowl. Stir within the olive oil and scorching sauce and season with salt and black pepper to style.
Step 4
Serve the pot-au-feu: For the primary course, utilizing a ladle, pressure among the broth into 4 soup bowls. For the second course, use a spider skimmer to switch the greens and shanks to at least one facet of a big warmed platter. Switch the roast to a slicing board, discard the twine, and slice thickly. Place meat and any accrued juices on the opposite facet of the platter, then ladle among the remaining broth excessive. (Pressure any remaining broth and reserve for an additional use.) Serve with the gribiche and tomato sauces on the facet.
