Pot-Au-Feu

A stockpot with at least a 12-quart capacity is necessary for this recipe.

1. FOR THE BEEF BRAISE: Combine onions, carrots, celery, and oil in large stockpot; cook, covered, over low heat, stirring frequently, until vegetables are softened but not browned, 8 to 10 minutes. (If vegetables begin to brown before softening, add 1 tablespoon water and continue to cook.) Add roast, ribs, shanks, water, bay leaves, peppercorns, and cloves; increase heat to medium-high and bring to boil, using large spoon to skim any fat. Reduce heat to low and simmer, uncovered, for 2-1⁄2 hours, skimming surface of fat every 30 minutes.
2. Add garlic, parsley stems, thyme, and salt. Simmer until tip of paring knife inserted into meats meets little resistance, 1 to 1-1⁄2 hours.
3. Using tongs, transfer roast, ribs, shanks, and garlic to large carving board and tent with aluminum foil. Strain broth through mesh strainer lined with double layer cheesecloth into large container (you should have about 12 cups liquid). Let broth settle for at least 5 minutes; using large spoon, skim fat from surface.
4. FOR THE VEGETABLES: While broth settles, rinse out stockpot and add potatoes, salt, and 16 cups water; bring to boil over high heat and cook for 7 minutes. Add carrots and parsnips and cook for 3 minutes. Add green beans and cook for 4 minutes. Using slotted spoon, transfer vegetables to large serving platter and tent with foil.
5. Using tongs, squeeze garlic cloves out of skins and into small serving bowl. Remove twine from roast and separate roast at its seams; cut roast across grain into 1⁄2-inch-thick slices and transfer to platter with vegetables. Remove twine from shanks and ribs and arrange on platter. Ladle about 1 cup broth over meat and vegetables and sprinkle with parsley. Serve, ladling broth over individual servings and passing garlic, baguette, and condiments separately.