Hutsot with ribs

Cut the ribs into pieces and put them in a pressure cooker. Peel the onion, cut it into pieces and add it, along with the thyme, the bay leaf, the cloves, pepper and salt. Place the rib bets under water and bring to the boil. Let them simmer for 12 minutes on position 2. If you don't have a pressure cooker, you can also cook them in a regular cooking pot. Then prick to see if the ribs are cooked.

Peel the carrots and the potatoes. Wash the celery and the leek proteins. Cut the vegetables into pieces of 2 to 3 centimeters. Peel the onion and finely chop it.

Melt a knob of butter in a large pot and stew the onion. Add the rest of the vegetables and stew them. Place the vegetables under the vegetable broth. Add the chicken stock, the thyme, the bay leaf, pepper and salt. Bring to the boil. Reduce the heat and let it simmer for about 35 minutes.

Mix the ribs and peas through the stew and let it heat.

Pick the parsley leaves and chop them if necessary. Finish the stew with the mustard and the parsley.