Boil-Up

Place beef bones in a large pot and cover with cold water. Bring to a boil, then reduce to a gentle simmer. Skim any foam from the surface.

Simmer bones for one hour until the meat is starting to fall off. Season the broth with salt and pepper.

Add onion, kumara, and potatoes to the pot. Continue simmering for twenty minutes until vegetables are nearly tender.

Make dumplings by mixing flour, baking powder, and salt with enough water to form a soft dough. Drop spoonfuls into the simmering broth.

Add watercress in the last five minutes of cooking. The greens should wilt but remain vibrant green.

Ladle into deep bowls, ensuring each serving has meat, vegetables, dumplings, and plenty of rich broth.