Beef Wraps

Ingredients

• 1 kg beef (from the loin)
• 300 g bone marrow
• 1 onion
• 1 sprig rosemary
• 1 sprig thyme
• 1 bay leaf
• 8 peppercorns
• 4 l water
• 1 bunch carrots
• 3 thin leek sticks
• 6 celery stalks
• 4 marrow bones
• 1 leek stalk
• 12 thin tortilla sheets (about 20 cm diameter)

Instructions

1. 1.

   Wash the meat and bones. Halve the onion and brown it in a hot pot with the cut sides down. Add the bone marrow, beef, herbs, salt and pepper, pour over water and slowly heat. Skim off foam. When the broth starts to boil, add the remaining beef, reduce heat and simmer for 3 hours. Peel carrots, clean leeks, wash celery. Cut vegetables into strips about 10 cm long and add with marrow bones 30 minutes before cooking ends.

2. 2.

   Meanwhile wash, clean the remaining leek, cut lengthwise into leaves and then into strips about 1 cm wide. Blanch leek strips in boiling salted water briefly, drain, shock in cold water and dry on a kitchen towel.

3. 3.

   When everything is cooked remove the meat and slice it into strips.

4. 4.

   Lift vegetables from the soup and let them drain well.

5. 5.

   Distribute some beef and vegetables onto warm tortillas, roll them up and tie each with a strip of leek before serving. Offer soy and coconut sauce as desired.

6. 6.

   Return remaining meat and vegetables to the broth and eat as soup.