Tri tip with tarragon-lemon-mustard recipe

Ingredients

• 2 white onions
• 2 lb 3 oz (1 kg) beef soup bones, including a few marrow bones
• 3 lb 5 oz (1.5 kg) tri tip or top round
• 14 oz (400 g) root vegetables (such as 1 carrot, 1 parsley root, 3½ oz (100 g) celery root, ½ leek)
• 1 head white or savoy cabbage
• 1 sprig lovage or 1 sprig thyme
• ½ bunch parsley
• 2 bay leaves
• 4-6 cloves garlic
• 1 teaspoon whole peppercorns
• salt

• 1 piece fresh horseradish (1½ in (4 cm))
• 1 bunch tarragon
• 2 teaspoons coriander seeds
• 2 tablespoons lemon juice
• 3½ oz (100 g) grainy mustard

1. Cut the unpeeled onions in half and place cut side down in a large pot; roast for 10 minutes until dark brown. Remove and set aside. Add the soup bones to the same pot with 3 quarts water and bring to a boil, skimming the foam off the top from time to time. After 30 minutes, add the tri tip; season lightly with salt and simmer uncovered over low heat for an hour.
2. In the meantime, thoroughly wash the root vegetables, cabbage leaves, lovage, and parsley. Pick the parsley leaves from the stem and set aside. Bind the washed vegetables and bay leaves with kitchen twine. Cut the unpeeled garlic in half and crush the peppercorns. Add the vegetable herb bundle to the broth along with the onions, garlic, and peppercorns. Season the broth with salt and simmer over low heat for 1 hour. Turn off the heat but keep the pot on the stove for another hour.
3. In the meantime, prepare the mustard: peel the horseradish and finely grate most of it. Pick the tarragon leaves from the stems and puree in a vegetable chopper with the remaining ingredients.
4. Remove the meat from the broth. Pour the broth through a fine sieve into a clean pot. Season to taste and bring back to a boil. Slice the meat against the grain and arrange on deep plates; pour some broth over the meat. Grate the rest of the horseradish onto the meat then serve with tarragon-lemon-mustard. Goes well with fried potatoes.