4 x 350g |
beef rib eye steaks with bone, about 3 cm thick |
100ml |
olive oil |
3 |
celery stalks, roughly chopped |
2 |
large carrots, 1 roughly chopped |
4 |
beetroot, 1 roughly chopped |
2 |
large parsnips, 1 peeled and cut into chunks |
2 teaspoons |
coriander seeds |
2 tablespoons |
fine rock salt |
1 |
cinnamon stick |
1 teaspoon |
fennel seeds |
|
nasturtiums or other edible flowers, for garnish |