Trim, wash and chop the bouquet garni. Coarsely chop the onion and garlic. Bring the water to the boil in a large, heavy-based saucepan, add the bouquet garni, onion, garlic, bay leaf, allspice and a generous sprinkling of salt.

Wash the brisket, drop it into the boiling water and remove any scum that forms during the first 15 minutes. Simmer the meat over a low heat for 2 hours. After the first hour, add the tongue and after 1 1/2 hours add the chicken legs.

Trim and wash the carrots and leeks. Quarter the carrots lengthways, cut the white of the leeks and the inner leaves into pieces and add to the stew 25 minutes before the end of the cooking time.

Lift the meat out of the pan. Skin the tongue and cut it into slices. Slice the beef. Arrange on a serving dish with the chicken legs and vegetables and keep hot while you serve the stock as a clear soup.