4 whole garlic cloves, peeled
4 medium carrots, peeled and cut into 1-inch chunks
6 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks
2 medium parsnips, peeled and cut into 1-inch chunks
2 medium turnips, peeled and cut into 1-inch chunks
2 leeks (white and light green parts only), well washed, drained, trimmed and sliced into ½-inch pieces
3 sprigs flat-leaf parsley
4 sprigs fresh thyme
1 bay leaf
2½ pounds boneless beef chuck or brisket, well trimmed
2 pounds beef short ribs or shanks, well trimmed
1 whole black peppercorns
Mustard, prepared horseradish and cornichons for serving
Place garlic and vegetables in a large (5½- to 7-quart) slow cooker. Wrap parsley, thyme and bay leaf in kitchen twine to make a bundle that you can easily remove. Toss it into the cooker. Place the meat on top. Add salt to taste, peppercorns and just enough water to cover the meat and vegetables.
Cover and cook on low 8-10 hours, or until the meat is very tender when pierced with a fork.
Heat oven to 200 degrees. Remove the meat and cut it into chunks. Arrange meat and vegetables in a serving bowl or platter. Cover and set aside.
Remove and discard the bundle of herbs. Skim fat from the surface of the broth and taste for seasonings, adding more salt if needed. Pour some broth over the meat and vegetables. Place meat and vegetables in the warm oven.
Serve remaining broth as a first course, followed by the meat and vegetables. Pass mustard, horseradish and cornichons at the table.
"The Mediterranean Slow Cooker" by Michele Scicolone (Houghton Mifflin Harcourt, 2013)