First, put the beef (as whole pieces) with 2 liters of cold water and let it boil leisurely. After it has boiled, skim off the gray foam that has formed on the surface, then add the tied herb bouquet and the peeled onions, each larded with two cloves, as well as the peppercorns and the bay leaves to the clear soup and gently simmer the whole thing at low temperature for about 1 hour.
During this time, rinse and clean the rest of the vegetables, but cut them whole, from the leeks cut the greens (only the white stalks are used), cut only the kohlrabi and the celery stalks in half.
Preheat the oven to 140 °C, cut the baguette diagonally into slices about 1 cm wide, place the slices against each other on an oven rack and dry in the oven for about 90 min until it looks like a rusk, then cool.
When the meat has simmered for about an hour, add all the vegetables with the salt and continue to cook gently for another half hour. At the end, season again with salt.
The pot au feu is served in two courses: first, as an entrée, place the slices of toasted bread in deep plates and pour only the clear soup over them.
Now, as the main course, cut thick slices of each type of meat and vegetable and arrange them on plates, sprinkle with freshly ground pepper and a little sea salt, add to the