Beef Rillettes

• 10½ cups (2½ l) water
• 2 garlic cloves
• 2

In a large pot, pour in the water and add the garlic, 1½ bunches of the parsley, 6 teaspoons of the salt, and 3 pinches of the pepper. Cut the yellow onions and 1 carrot into rough cubes and add them to the pot. Bring to a boil; reduce heat to a simmer and cook for 30 minutes.

While vegetables simmer, quarter the tomatoes, removing the stems and cores (reserve the cores), and place them