Beef Marengo

Ingredients

• 1 kg of veal tail
• 1 meat bouillon cube
• 3 bay leaves
• 2 red onions
• 4 black peppercorns
• 2 carrots
• 1 turnip
• One bunch of parsley
• About 7 to 8 basil leaves
• Sea salt, to your preferred taste
• 7 to 8 tablespoons of extra virgin olive oil
• 2 cloves of garlic
• One sprig of rosemary
• thyme, with a distinct flavor
• The peel of half a lemon (only the yellow part)
• The skin of an orange (half)
• Approximately 250g of tomato mulberry
• A pinch of dried thyme

Cut the veal shank into slices and let it soak in a shallow dish of water overnight.

Place the veal shank in a pot with the broth, 1 onion (halved and studded with cloves), 1 carrot (halved lengthwise), a few stalks of celery, basil, and parsley.

Add salt and fresh water to cover all the ingredients.

Gently bring to a simmer, partially covered, for one hour, removing any impurities that rise to the surface.

Boil the carrots and their cores in a separate container for 10 to 12 minutes.

In a pan, heat extra virgin olive oil and sauté a mixture of chopped onion, garlic, carrot, rosemary leaves, sage, lemon peel, and orange peel for 10 to 12 minutes, stirring frequently.

Mix the mixture to achieve a uniform consistency.

Add the tomatoes, thyme, and dried thyme to the pot along with the mixed ingredients.

Mix well and cook over low heat for 10 to 15 minutes.

Drain the cooked veal shank and add it to the pot with the sauce.

Stir frequently and bring to a simmer (always on low heat), cooking for 20 minutes.

Add the celery pieces and cook for another 20 minutes, stirring occasionally. Taste and adjust the seasoning as needed.