A Tale of Beef, Three Ways

Ingredients

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

Description

Serious Eats Favicon Serious Eats
View Full Recipe



Found Country:US image description
Back to top