Technical Stages :

• In a large stewpan, place the meat in cold water, add salt.
• Bring to a boil.
• Soon as it boils, skim several times so that the stock does not turn cloudy.
• Add the carrots cut in large slices, peppercorn, onion with 2 or 3 cloves stuck in it, the bouquet garni, and the sticks of celery (without leaves).
• Lower heat and leave to simmer for an hour.
• The following day.... Carefully wash all your veggies.
• In a stewpan, add to the meat: leeks cut in large slices (without the green parts), the courgettes (cut in large slices skin on) then the turnips.
• Leave to simmer for 30 minutes.
• At last, add the peeled potatoes and leave to cook for 45 minutes.
• Serve hot with pickles and mustard.
• Suggestions: Once cooled, degrease the stock and keep it for other recipes (soup, cooking stock,etc.)
• If there is some meat left, it can perfectly be used in a hachi parmentier.