This recipe makes use of a less popular cut of meat-- the beef cartilage and tendons-- for a tasty main.
Directions for: Tenerumi in Insalata
Ingredients
3 carrots, cut into strips
3 celery sticks, cut into strips
1 red onion, sliced
2 lb(s) beef cartilage and tendons
Salt, to taste
2 Tbsp extra-virgin olive oil, for drizzling
2 Tbsp red wine vinegar
Directions
1. Bring an extra large pot of water to a boil. Add half your carrots, celery, onion and all of your beef. Reduce to a simmer and cook for 3 to 3.5 hours.
2. Remove beef from pot. all the tendons and cartilage should now be soft and easy to cut. Chop it up into small pieces and place on a serving platter. Sprinkle with salt. Top with remaining carrots, celery and onion. Drizzle with extra-virgin olive oil and red wine vinegar.
See more: Beef, Dinner, Main