In a large enough pot, put all the ingredients together except for the Worchestershire sauce or patis fish sauce, and pour enough water just to cover the meat and bones.
Bring to a boil over medium heat then drop down to a simmer, covered for four hours, mixing the pot every now and again.
Turn off heat and allow to cool, then when cool, put it into the refrigerator overnight to allow the beef fat to solidify. Remove the congealed tallow carefully with a spoon, then return the pot to a simmering heat.
Season to taste with salt, pepper, and Worchestershire sauce or patis if desired, or if looking for a spicy kick, sprinkle red chili flakes on top.
Serve with fresh steamed rice, or a nice buttered bread bun for dipping into the broth.