Instructions: Cover meat with cold water in Dutch oven; bring to a boil; drain.

Add water to cover; again bring to boil; reduce heat to low. Cover. Cook as until meat is nearly tender

(about 3 hours). skimming off as much fat as possible from cooking water; (If you remove meat from broth and refrigerate-or put in freezer, if time short-fat will harden and remove easily 10-15.) Add vegetables; cook until vegetables from water; drain and trim from meat.

(about 10-15 minutes). Remove vegetables from water; drain and trim fat from meat.

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