Boil Up

The leftovers of my flatmate's signature dish.
This is a traditional Maori dish.
Recipe as follows:

Ingredients:
Beef Brisket
Mutton Neck
Chops
Kamo Kamo (Maori squash)
Pumpkin
Kumara
Potatoes
Carrots
Cabbage
Wild Spinach

Process:
1. Cook brisket or other meats first till soft, it usually takes around two to three hours.
2. Add salt and pepper.
3. When almost cooked add potatoes and kumara and Cook for half an hour.
4. Add pumpkin and cook for another half an hour.
5. Add your veges, cabbage and wild spinach takes around fifteen minutes to cook, however the puha and watercress takes a good hour to cook.
6. Maori always say that the second cook is the most tasteful, in other words if there are left overs reboil and eat.

Notes:
Other things you can add to a boil up are: Tomato sauce and pickles.
You also must have good Maori bread with a boil up.
It is a sough dough recipe made with potato, but originally using flax or cabbage tree starch as a starter.

Other ingredients for your boil up you could also use:
Pigs Head, Pork Bones, Bacon Bones, Trotters, Hocks
Almost any other bones, Lamb, Beef, Lamb, Shin Bones

When watercress and puha are in season these would be the best vegetables to use in a boil up. However even cabbage, silver beet, English wild spinach, are very good veges to use. Kumara, potatoes, pumpkin and marrow is a must for a boil up.