In a very large soup pot (traditionally, a round-sided 12-quart cast iron pot), layer the following:
½ cm of salad or olive oil
1 ℓ of potatoes (new potatoes or quartered larger potatoes)
½-1 kg of beef flank, cut into 1-cm thick slices
Sprinkle over:
25 ml salt
Continue layering:
1 onion, sliced thin
1 small pumpkin, cut up
1 head cabbage, cut into wedges
2 bell peppers, cored and quartered
2 carrots, peeled and cut into ½” segments
Sprinkle over:
25 ml Tablespoons salt
Continue layering:
2 tomatoes, cut into wedges
2 asian pears, cored & cut into wedges
Sprinkle over:
5 ml salt
30 ml whole cumin seed
Drizzle lightly with salad or olive oil
Cook over medium heat for about an hour, taking care not to scorch the bottom. Done when carrots are soft.