In winter the ingredients for pot au feu appear pre-packed in every supermarché in the land: the leeks, celery, onion (which some cooks char n first to make a darker broth), carrots, and turnips.
The essential cheap cuts of beef and and oxtail appear on the butcher counter. Add a bouquet garni and cloves, and boil the meat for hours, throw in the veg, and serve.
Some family serve the broth as a soup course, followed by the rest of the pot au feu with a good dollop of mustard.
Image by Andre