Ingredients for the recipe:

• Meats: 500 g of beef short ribs; 500 g of chuck roast; 500 g of round steak;

• Vegetables: 5 leeks and 4 turnips; 4 carrots and 4 potatoes; 1 onion and 1 garlic clove; 1 celery stalk;

• 2 cloves Terre Exotique;
• A pinch of Guérande sea salt Terre Exotique;
• 4 pinches of Voatsiperifery pepper Terre Exotique;
• 1 bouquet garni Terre Exotique.
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Methods:

1. In a Dutch oven, place your meat pieces, cover them with water, and bring to a boil, making sure to remove the foam that forms gradually. Then add the bouquet garni, garlic, and the onion on which you will have stuck the cloves. Let it simmer for 2 hours. Add the fleur de sel, pepper, and continue cooking for an additional 30 minutes.

2. Meanwhile, peel and cut your vegetables – carrots, turnips, leeks, and celery – then immerse them in your pot for 1 hour.

3. Cook your potatoes separately by boiling them in a pot for 30 to 35 minutes.

4. Serve this dish in its broth, accompanied by mustard and pickles.

5.