How to make it

  • put the meat in a saucepan and cover with cold water. Press the cloves into the onion and add to the saucepan.
  • Bring to the boil, uncovered.
  • Skim the fat off the top and cook a further 30 minutes, partially covered.
  • Add the remaining ingredients, partially cover again and cook for another hour.
  • Take meat out and let it rest (cause it WILL be for 15 minutes beore hacking into it.
  • Serve with the carrots that it cooked with and mashed potato and some other veg.........OR slice up cold on sammiches with chez and mustard.....and pickles...mmmmm

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