Boiled beef with salsa verde, carrots and potatoes

Ingredients

For 1 serving

• Beef shank140 g
• Carrots120 g
• Potatoes150 g
• Celery1
• Onion50 g
• Parsleyto taste
• Capers1 teaspoon
• White wine vinegar1 teaspoon
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: celery, sulphites,

In season: October – March

Method

1. Bring a large pan of water to the boil with the celery in chunks and the onion peeled and halved; add salt.
2. Lower the beef shin into the already boiling water (so it holds on to its juices and stays flavourful), turn the heat to low and simmer very gently for 90 minutes, skimming off the foam that rises in the first few minutes.
3. Meanwhile peel the carrots and potatoes and cut them into pieces of about 4 cm.
4. For the last 25 minutes add the carrots and potatoes to the broth and cook until easily pierced with a fork and the meat is very tender.
5. Make the salsa verde: finely chop the parsley and the rinsed capers and mix them with the oil, white wine vinegar, a pinch of salt and black pepper, until thick and glossy.
6. Lift out the meat, slice it against the grain and serve it with the vegetables and the salsa verde.