Ingredients (for 6)

1 kg short rib with bone

600 g shin of beef

2 bones (e.g. rib) without marrow

6 leeks

8 small turnips (navets)

2 heads celery

2 onions

2 cloves

Salt, 10 peppercorns

1 bouquet garni (parsley, thyme, bay)

Description

Put the meat and bones in a large stockpot, cover with 4 litres of cold water and add a tablespoon of salt.

Bring to the boil and skim off the fat. Turn down the heat, cover and simmer for 1 hour.

Then peel the onions and spike with the cloves. Add to the stockpot, along with the bouquet garni.

One and a half hours into the cooking time, add the washed and prepared vegetables and 10 peppercorns. Add little more water if necessary and simmer for a further hour and a half.

Cut the meat up and serve surrounded by the vegetables.

A Montignac recipe