Step 1/4
- 1 leek
- 4 turnip
- 3 celery
- 4 carrots
- 2 onions
Cut leek into approx. 6 cm / 2 1/2 in. lengths. Trim and peel turnips, then cut into chunks. Chop celery. Chop carrots and halve lengthwise. Peel and halve onions.
Step 2/4
- 2 onions
- 300 g beef bones
- 10 black peppercorns
- 1 bay leaf
- 4 sprigs rosemary
- 4 sprigs thyme
- salt
- pot (large, with lid)
- ladle
Heat a pot over high heat. Place onions into the pot cut-side down and roast until charred. Add beef bones, peppercorns, bay leaf, and fresh rosemary and thyme sprigs. Season with salt, then cover with cold water. Bring to a boil and skim the foam away from time to time.
Step 3/4
- 1 kg beef tri-tip
- 300 g waxy potatoes
When it reaches a boil, add beef. Cover and let simmer for 1 ½ hour over medium heat. Add leek, turnips, celery, carrots, and potatoes. Cover and let simmer for approx. 30 min. more.
Step 4/4
Remove and slice the beef. Serve beef slice with broth and vegetables. Season with pepper to taste and enjoy!