Brown the meat and season with salt and pepper. Cut the garlic and add to the meat before filling the pot with 4 cups of water. In a pressure cooker, I cooked the meat for 40 minutes so it's nice and soft. Without a pressure cooker, add on 2 hours and keep on refilling the water until the meat is nice and soft
Cut the celery, carrot, mushroom, turnip and parsley and add to the meat. Season with dried thyme and white pepper and close the lid to cook the vegetables.
Add the soup packet, and barrow bones and cook uncovered for another 30 minutes. Season with salt and serve immediately.
