Bouillon

Instructions

1. Place the meat in a large pot with cold water and bring it slowly to the boil.
2. Skim the surface carefully during the first few minutes, then lower the heat.
3. Add the onion, garlic, celery, thyme, the whole pepper and salt, then let it simmer for 1 hour.
4. Peel and cut the carrots, turnip, potatoes and plantains into large chunks.
5. Add them to the broth with the leek and cook for 30 minutes.
6. Stir in the cabbage cut into quarters and cook for a further 15 minutes, until the vegetables are tender.
7. Remove the pepper (without piercing it), adjust the seasoning and add lime juice if you like.
8. Serve the meat and vegetables in deep bowls, with the very hot broth.