Put the meat into a pot and cover with 2l of cold water (so that the meat is all covered).
Chop carrots, celery, leek, parsley (stem) into medium sized pieces and add into the water. Add allspice, bay leaf, black pepper and a bit of salt. You can also add a low fat stock cube.
Boil and then leave on low heat for about an hour.
When cooked take out the meat and remove any bones. Cut it into small chunks and serve with the broth.
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