|Top round||3⁄4 Pound (350 Gram)|
|Beef rib||1 Pound (500 Gram)|
|Marrow bone||1 Large, sliced|
|Cold beef/Chicken broth||2 1⁄2 Liter (10 Cups)|
|Chicken giblets||3 (3 Sets)|
|Celery head||1 Small, cut in 4|
|Cabbage||1 Small, cut into wedges|
Wrap the round and rib of beef and the marrow bone in a cheesecloth.
Place in saucepan with the cold beef broth.
Bring to a rolling boil and skim.
Add the chicken giblets, the leeks split in two (the green and the white) or the whole onions, the carrots, celery and cabbage.
Bring back to a boil.
Cover and simmer over very low heat for 4 hours.
Taste for seasoning.
To serve, remove surplus fat.
Unwrap me meat on a hot dish.
Remove the marrow from the bones, cut the meat into individual portions.
Prepare 6 slices of toasted bread, set one per plate, spread each one with marrow and pour some of me broth on top.
Then serve a helping of meat and vegetables on top of each.