boiled beef (brisket, rump roast or bottom round/brisket, topside or
cut in 3-4 pieces
celery, cut in 3-4 pieces
tomatoes, pricked with a fork
onions, very thinly sliced
virgin olive oil
(homemade or bouillon cube)
Italian tomatoes, sieved
ground black pepper
have to cook the beef first, put it in a large saucepan with cold
water to cover.
the onion, carrot, celery, parsley, tomatoes, and sea salt and bring
slowly to a boil.
gently for about 1 hour until the beef is very tender.
to cool in the cooking liquid to make it easier to cut when cold.
the sliced onions in the oil in a large heavy bottomed saucepan over
a moderate heat for 2-3 minutes.
Add half the stock, partially cover
and cook for 10 minutes, or until reduced.
Chop the meat into small pieces or
Add the meat to the onions, season
with salt and pepper, and stir for 3-4 minutes.
Stir in the tomatoes, cover and simmer
over a low heat for about 15 minutes.
If necessary, moisten with some of the
: 15 minutes
hours for boiling the beef
Recipe grading : easy
Suggested wine : a dry red (Chianti
This dish is a delicious way of using up the beef
from Bollito Misto (Mixed Boiled Meats), which is usually cooked in
large quantities. If you are cooking the meat especially for this dish,
it is best if cooked the day before. Francesina is equally good