Those beef cuts that are commonly considered less noble, find renewed fame with this recipe. Put the meat in a large pot with 4 chopped carrots, 4 celery ribs and 2 whole onions.
Cover with plenty of water and slowly bring to a boil. After 2-3 hours, check the softness of the meat with a wooden skewer, it must be very soft but mustn’t come completely undone.
Chop the carrots and meat including its cartilage (it’s all good, remove only the bone). Prepare a julienne of 1 carrot, 1 celery and 1 onion.
To serve: put the meat and carrots on a tray, with a little bit of broth, cover with the julienned vegetables and season with salt, pepper, oil and a few drops of red wine vinegar.
Serve with a warm mug of its broth seasoned with Essence of Chianti.
Average weight 1kg, Store in the fridge, vacuum-sealed and unopened, for about 1 month.