Onion: 1
Pepper: freshly milled
Salt
Beef: 1 kg, e. g. chuck or brisket
Beef bones: 500 g, meaty
Bay: 1 leaf
Cloves: 6
Parsley: 3 sprigs
Marjoram: 4 sprigs
Carrots: 4
Celery: 2 stalks
Leeks: 1
Bring 5 pints (about 2 1/2 litres) water to a boil in a large pot.
Wash the beef and bones, pat dry and place in the pot (make sure that everything is covered with water)
Add the bay leaf, marjoram, parsley, then reduce the heat and simmer for 1 1/2 - 2 hours.
Remove any scum.
In the meantime peel the carrots, wash and trim the leek and celery and roughly chop.
Peel the onion and press the cloves into it.
Place the prepared vegetables into the pot about 40 minutes towards the end of cooking time.
Take the meat out of the pot, cut into slices and place back into the pot.
Season to taste with salt and pepper and serve.
