Simmer the carrots, fennel, celeriac, turnips. Later add the leeks, which take less time to cook.
Blanch the cabbage and simmer by itself.
A great deal of stock is required. All the meats must be submerged. All pots must be skimmed regularly.
Put the beef with half the onions, garlic and aromatics in stock and simmer for 3–4 hours.
Divide the rest of the garlic,