Place the meat and beef bones into a very large heavy-bottomed pan.

Add the water to cover the meat.

Add salt and pepper.

Bring this slowly to boiling point.

Skim off the frothy scum as it forms with a slotted spoon.

Cut the carrots and leeks into 2 inch pieces and tie in bundles or place in netting bags.

Trim the outer leaves from the celery and quarter through the length from root end then chop into 3 inch pieces and tie into small bundles.

Stick the onions with a clove and place them in the pot.

Wash, then quarter the turnip and add to the pot.

Add the herbs.

As soon as the liquid is simmering cover the pan, reduce the heat to low, and cook for at least 4-5 hours. It is often left simmering all day on a very, very low heat. The lid may be lifted once or twice to ensure the liquid is covering the meat, add a cup of water if needed.

To serve your pot au feu, remove the meat and drain.

Cut into thick slices and surround it with the vegetables.

It is good served with coarse crystal salt and French mustard.

The pot au feu bouillon can be served for another meal, so at this stage, simply leave in the pan to go cold. Remove any fat that will have solidified on the top.

Reheat to boiling and pour into warm soup dishes or cups and serve with crusty French bread or toast.