- 1 kilogram Beef (sirloin)
- 300 grams meat bone
- 1 onion
- 1 sprig rosemary
- 1 sprig thyme
- 1 bay leaf
- 8 peppercorns
- 4 liters water
- 1 bunch carrots
- 3 thin Leeks
- 6 stalks Celery
- 4 marrow bone
Rinse the meat and bones. Halve the onion and brown it with the cut surfaces down in a hot pot. Add meat bones and herbs to pot, cover with water and bring slowly to a boil. Season with salt and pepper. Skim foam that rises to the surface. Once the broth begins to boil, add meat, reduce heat and simmer 3 hours. Peel carrot, rinse 1 leek and celery. Cut vegetables into about 10 cm (approximately 4 inch) long strips and add to the pot about 30 minutes before end of cooking.
Meanwhile, rinse the remaining leek. Separate leek leaves and then cut 12 leaves into 1 cm (approimately 1/4 inch) wide strips. Blanch the leek strips in boiling salted water briefly, rinse and drain on a kitchen towel.
Remove the meat from the pot and cut into strips.
Remove vegetables from the pot and drain.
To serve, spread some meat and vegetables on warm tortillas, roll them and tie with a strip of leek. Serve with desired condiments such as soy and coconut sauce.
Leftover meat and vegetables can be placed back into the broth and eaten as a soup; refrigerate until ready to serve.