Seriously Italian: A Tale of Beef, Three Ways

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Course Salads

Ingredients in this Recipe

1 bunch Italian (flat leaf) parsley, leaves only
1 bunch mint, leaves only
1 cup canned plum tomatoes, diced or crushed
1 cup extra virgin olive oil
1 hard boiled egg, roughly chopped
1 large clove of garlic, smashed and peeled
1/2 a large leek, cleaned thoroughly and cut in 1/2 inch slices
1/2 a large onion, cut in large dice
2 medium carrots, peeled and cut in 1 inch chunks
2 or 3 whole allspice berries
2 pounds chuck roast, short ribs, or brisket
2 ribs celery, cut in 1 inch chunks
2 tablespoon capers, preferably salt packed, rinsed and drained
2 tablespoons white wine vinegar
3 or 4 veal bones with marrow (optional)
3 sprigs of fresh thyme
4 cornichons
4 salt packed anchovies, filleted and rinsed
5 or 6 whole black peppercorns
A generous pinch of dried Italian oregano or fresh oregano, finely minced
A pinch of red chili flakes
Finely chopped red onion
Freshly ground black pepper
Fronds from 1 fennel bulb
Kosher salt to taste
Red Wine Vinegar
Shredded boiled beef

Recipe Preparation

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