|Cross rib roast||4 Pound, tied (4 Pieces, 1 Pound Each / 1.8 Kilogram)|
|Celery stalks||2 , cut into 1/2|
|Leeks||2 , cut into 4 lengthwise to within 1 inch / 2.5 centimeter of base, washed|
|Spanish onion||1 , cut into 1/2|
|Garlic||2 Clove (10 gm), peeled and whole|
|Allspice||1⁄2 Teaspoon (2 Milliliter)|
Place all ingredients in large saucepan and pour in enough cold water to cover; bring to boil.
Skim then continue cooking 4 hours over low heat; partially cover.