• 700 g(1 lb9 oz) beef on the bone suitable for boiling, fat removed
• 200 g(7 oz) carrots, peeled
• 2 leafy inner celery stalks
• a small handful of parsley
• 2 ripe tomatoes, quartered
• 1 large garlic clove, peeled but left whole
• about 7 black peppercorns
• 2 chicken legs
• 1 red onion or 2 french shallots, peeled but left whole

Put the beef in a large stockpot with 2.5 litres(87 fl oz/10 cups) of water. Add the carrots, celery, parsley, tomatoes and garlic and bring to the boil. Skim the surface and then add the peppercorns and a teaspoon of salt. Lower the heat and simmer uncovered for about half an hour. Add the chicken and bring back to the boil. Lower the heat and simmer, covered, for 1½ hours. Add 375–500 ml(13–17 fl oz/1½–2 cups) of hot water after 45 minutes or so to maintain the level.

Turn off the heat and leave with the lid on for 15 minutes to cool down a bit. Carefully remove the beef and any bits that you’d like to keep, then strain the liquid into a clean pot or a bowl, depending on what you are going to do with it.