Leave the meat in a basin of water overnight

Remove any hairs

Place all the ingredients in a pot

Add water until it is almost completely covered

Boil it for 3.5 to 4 hours on low heat

Halfway through boiling check the salt which needs to be more than enough

15 minutes before removing from the heat, place three whole carrots in the pot

Remove from the heat

Separate the meat from the broth and drain the broth

Once the broth has cooled, remove all the fat that has risen on the surface

Separate the lean from the fat, the bones and the tough bits from the meat

Fill a container with the lean meat and the broth.

Allow it to completely cool down in the fridge before you cut it.