Tenerumi in Insulate by Dario Cecchini


To boil the beef:

1 kilo meat on the bone, preferably pieces from around the knee joint 3 medium carrots, cut into large pieces
2 stalks celery, cut into large pieces
1 large red onion, cut in chunks


For the salad:
1 medium red onion, sliced thin
3 or 4 stalks from the heart of the celery, julienned 2 medium carrots, julienned

Salt and pepper
approx. 6 tablespoons extra virgin olive oil
approx. 1 tablespoon red wine vinegar, or more to taste

Place the meat, carrots, celery and onion for the broth in a stock pot and cover with water. Remove the meat and set aside. Salt the water, bring to a boil, then add back the pieces of meat, let the water return to a boil, then turn down to the lowest possible simmer. Simmer uncovered for approx. 31⁄2 hours. Midway through the cooking, turn the meat pieces over and check occasionally to make sure the water is not boiling away. Add hot water, if necessary. Remove meat from the broth, pull and chop into medium chunks. Include the cartilaginous bits and the tendons, and the boiled carrots. Dress lightly with a drizzle of olive oil, salt and pepper.

Clean and slice the salad vegetables.

When you’re ready to serve, re-warm the meat (if necessary) with a small amount of broth. Using a slotted spoon, lay the warm meat and carrots on a high-sided serving platter, cover with salad vegetables, drizzle with olive oil and a few drops of vinegar. Salt and pepper to taste.