Login to Save Like

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