Place the beef in a large pot. Cover with water to a level about an inch (2.5 cm) above the meat. Bring to a boil, turn down the heat and simmer for one hour, skimming off the foam from time to time.

Transfer to a slow cooker and add the remaining ingredients. Slow cook for a further 6-8 hours.

If you wish you can serve the broth separately, but just before service we fish out the aromatics, cut the beef up, and then put it back into the pot, which we put on the table.

I love it with buttery mash potatoes that ‘dissolve’ into the broth, but dipping in a buttery baguette also hits the mark, though, from what we’ve seen, it appears the French aren’t great dippers?