Place the meat in a large pot.

Add the whole crushed garlic cloves, the onion cut into quarters with 1 or 2 cloves stuck into each quarter (as you prefer), the bouquet garni, and the parsley.

Cover the meat with water, season with pepper and salt (if desired), and simmer over medium heat with the lid on for 2 1/2 hours. Skim off any foam that forms on the surface during cooking.

Peel and roughly cut the vegetables: cut the carrots in half, potatoes into quarters, leek into chunks, turnips in half, and celery into large pieces (remove the strings).

Wash the vegetables thoroughly, especially the leeks, as they often contain dirt.

After 2 1/2 hours, add the vegetables to the meat and simmer for at least 30 minutes over medium heat with the lid on. Tip: Make this dish the day before, as it tastes even better reheated.