Tie up the meat pieces with butcher string.

Cut the onions into half and burn on the stove using an aluminium foil.

Peel, wash and bundle all vegetables.

Place all the ingredients in a pot.

Cover generously with water.

Season slightly and cook on low heat during 8 to 10h00. Skim as necessary.

Remove the meat (that could be used for another preparation) and pour the liquid through a fine sieve.

Store in a refrigerated place.