Instructions: In large kettle place cow meat, heel and bone with salt, freshly ground pepper in water and bring to a boil. Lower heat to medium-low and cook for 2 1/2 hours or until meat is soft. Strain and return stock to kettle. Add remaining ingredients and bring to a boil. Lower heat to medium, and cook for an additional 15-20 minutes or until vegetables are soft. Let rest for 10 minutes and serve.

Note: If heel not available, add enough bone to equal 2 pounds.

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