Boiled controgirello
Instructions
Put the bones, after being boiled, 1 liter and three-quarters of water, bring to a boil, add the beef, smells and then salt.
Halved onions, cut side doratele resting on the plate of the oven or into the Pan and place them in soup.
Add after 1 hour of cooking the vegetables, after having washed and clean, and continuously remove the foam that forms.
When the meat is tender, trinciatela, pour over the soup, add salt lightly and sprinkle of chives.
Serve with a slice of blanched marrow and some vegetables boiled along with the meat.
Ingredients and dosing for 4 persons
- 250 g of calf controgirello
- 500 g of ox bone
- 1/4 leek
- 150 g of smells (celery root, carrots, parsley)
- 100 g of onions with zest
- 5 grains pepper
- 1 leaf of laurel
- Lovage
- Salt
- For garnishing:
- Chives
- Bone marrow