Bouilli de légumes

2 L of cold water (8 to 10 cups)
1.4 kg of beef from the European chuck (3 lb)
200 g of brined ham and lardons from Charcuterie Fortin
1 small cabbage cut into quarters
1 medium turnip cut into quarters
4 carrots cut into chunks
4 to 6 medium potatoes
500 g of green or yellow beans tied into small bundles (1 lb)
1 whole medium onion
1 bouquet garni made of 3 celery stalks, parsley, and a bay leaf, all tied together
2 to 3 cloves (can be inserted into the onion, known as a clove-studded onion)
A few fine herbs to taste (thyme, chervil, tarragon)
Salt and pepper to taste
Depending on taste, other vegetables may be added to this dish, such as: cauliflower, leeks, corn on the cob, broad beans.

In a large pot, pour in the cold water and add the beef along with the brined shank from Charcuterie Fortin, or the traditional rolled pork, and bring to a boil. Cook for 2 hours.
Add salt and pepper.
After this time, peel and wash the vegetables. Add them to the pot.
Adjust seasoning if necessary.
Remove the bouquet garni and the clove-studded onion.
Serve without rushing, as the pot retains heat well.

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