In a heavy bottomed big pot - place your beef and put enough cold water in to cover the whole In a heavy bottomed big pot.
Place your beef and put enough cold water in to cover the whole piece of meat.
Add a good dessert spoon of salt.
Bring the pot to the boil and skim off the impurities that leach out of the meat using a slotted spoon.
You must now add about a cup of cold water - which will lower to water temperature.
Bring it up to the boil again - and skim again using the above method.
The more you do this - the clearer your broth will be.
Now you add all of the other ingredients, except the pototoes and bring the whole pot to the boil.
Allow to boil for about 20 minutes and then reduce to a slow simmer for at least 4 hours.
About 45 minutes to an hour before you wish to serve the dish - pop back inside and add the potatoes whole.
Don't increase the heat - let the potatoes cook slowly slowly - you will enjoy the texture this gives.
The potatoes remain whole and suck in loads of flavour from the stock.
The meat will be so tender that it kind of falls apart when you cut it into - about 2cm slices.
The veggies are all plump and juicey and cooked.
Place in a serving dish and set aside.
You now need to remove all the veggies to another dish and strain the broth.
I place one sieve inside another and pour the liquid through - this removes the bouquet garni and other bits that you wont serve.
Put the pot back on to the stove and bring to the boil and reduce slightly to condense all the flavours.
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