In a large pot, combine the beef shoulder, bones and cheek, and cover with cold water. Bring to a boil and skim the impurities from the top. Remove from the heat and set the meat aside.
Discard the water, clean the pot, and then return the meat to the pot. Push the cloves into the onions then add to the pot along with leeks, celery root and bouquet garni. Add in the salt and pepper. Cover with 1 2/3 gallons cold water.
Bring the water to a boil, and skim the impurities from the top. Then reduce the heat to a slow simmer and cook uncovered for 2 hours 30 minutes, skimming occasionally.
Add the turnips, carrots, potatoes and cabbage, and cook until soft, another 30 minutes.
Transfer the meat, vegetables and broth into deep bowls, and serve with the cornichons, sea salt and Dijon mustard.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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