|Pork shoulder||1 Pound (1 Piece, 500 Gram)|
|Lean stewing beef||1⁄2 Pound (250 Gram)|
|Lamb shoulder||1 Pound (1 Piece, 500 Gram)|
|Onion||1 Large, quartered|
|Salt||5 Milliliter (1 Teaspoon)|
|Freshly ground black pepper||5 Milliliter (1 Teaspoon)|
|Lemon slice||1 , unpeeled|
|Hot water||1 Cup (16 tbs)|
Place all the ingredients in a Dutch oven or enamelled cast iron pan, using just enough hot water to cover them.
Cover and bake at 325°F (165°C) for 4 to 5 hours, or over very low heat on top of the stove, until the meat is tender.
The secret of this delicious boiled meat is to cook it so slowly that it never bpils.
The bouillon makes a delicious soup, or you can refrigerate it to use as stock.
Baked potatoes will take 2 hours at 325°F (165°C).