| 2 | lb | Beef short ribs, cut into pieces |
| 3 | qt | Water, or stock (3-4qt) |
| 2 | | Onions, peeled, stuck with cloves |
| 2 | | Carrots, peeled and halved |
| 2 | | Tomatoes, chopped |
| DIVIDER | - | ------------------------BOUQUET GARNI WRAPPED IN-------------------------- CHEESECLOTH |
| | Parsley sprigs |
| | Bay leaf |
| 1 | | Sprig fresh thyme (or dried) |
| 10 | | Whole black peppercorns |
| 8 | | Cloves peeled garlic |
| | VEGETABLES |
| 8 | | Carrots, peeled-- cut in 1 1/2" pieces |
| 4 | | White turnips, peeled, cut in 1 1/2" pieces |
| 8 | | Boiling potatoes, scrubbed clean |
| 2 | lb | Cabbage, cored, cut into wedges |
| | Salt and freshly ground black pepper |
| | Chopped parsley for garnish |
| | OPTIONAL ACCOMPANIMENTS |
| | Horseradish |
| | Cornichons |
| | Mustard |
| | Parsley vinaigrette |
| | Garlic mayonnaise |
