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
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