Peel all the vegetables, rinse them thoroughly, and cut them into large pieces. Leave the garlic cloves unpeeled. Peel the onion, cut it into quarters, and insert a clove into four of the pieces. Sprinkle the ends of the meat with coarse salt.
Place the vegetables in a large pot or casserole dish. Add the meat. Stir in the bouquet garni, crushed peppercorns, garlic cloves, and a tablespoon of coarse salt. Cover completely with cold water.
Cover the pot and bring the mixture to a boil. Then reduce the heat and let it simmer gently for about 3 hours, skimming off any impurities that rise to the surface regularly. When it’s done cooking, remove the meat and vegetables with a slotted spoon. Slice the meat and keep everything warm.
Pour the broth into a soup tureen. Serve it as a first course in deep soup plates garnished with pieces of stale or toasted bread that have been rubbed with garlic. Then serve the meat with the vegetables. Add mustard and mayonnaise to taste.
