• 1,5 kg (3 pounds) beef ribs
  • 3 liters (12 cups) cold water
  • 30 ml (1 tbsp.) sea salt
  • 4 carrots, peeled and halved
  • 1 rutabaga, peeled and halved
  • 1 ½ 250 gr package (4 1/2 cups) Les Cultures de chez nous sliced leeks
  • 3 onions, peeled studded with a clove
  • 1 medium parsnip, peeled and halved
  • 2 celery sticks
  • 1 clove of garlic, minced
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  • Place beef ribs in a casserole and add water and salt. Bring to the boil uncovered over medium heat. Let simmer about 30 minutes, removing any surface impurities. If the water boils too rapidly, add 125 ml (1/2 cup) of cold water to slow the boil and help the remaining impurities rise to the surface. Remove additional impurities as required.
  • Add remaining ingredients and bring to the boil. Partially cover to keep the bouillon clear. Simmer until the meat is tender (about 2 to 3 hours).
  • Remove the meat and serve with the vegetables and boiled potatoes.

Chef's notes