Florentine twice-cooked boiled beef with onions and tomato

Ingredients

For 1 serving

• Beef shank150 g
• Onion200 g
• Canned peeled tomatoes150 g
• Fresh sage2 g
• Bread60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

Method

1. Start with beef shin that has already been boiled (about 2 hours in salted water; leftovers from a bollito are perfect): cut it into slices about 1 cm thick.
2. Thinly slice the onions. Heat the oil in a pan over low heat, add the onions, the fresh sage and a pinch of salt, cover and stew for 20 minutes, stirring now and then, until the onions are very soft and golden but not burnt.
3. Add the peeled tomatoes crushed with a fork and cook uncovered over medium-low heat for 10 minutes, until the sauce thickens.
4. Add the slices of boiled beef, cover them with the sauce and heat for 5 minutes over low heat, until hot right through and full of flavour.
5. Finish with a grind of black pepper and serve with the bread.