1 tablespoon of olive oil
1 teaspoon of salt
1.5 kg of brisket
800 g of beef ribs
9 cloves
6 grinds of black pepper
4 sprigs of thyme
3 onions
3 liters of water
2 leek stalks
2 unpeeled carrots
2 garlic bulbs
2 pieces of beef bone
2 stalks of celery
1 unpeeled turnip (400 g)
1 tablespoon of olive oil
1 teaspoon of salt
1.5 kg of brisket
800 g of beef ribs
9 cloves
6 grinds of black pepper
4 sprigs of thyme
3 onions
3 liters of water
2 leek stalks
2 unpeeled carrots
2 garlic bulbs
2 pieces of beef bone
2 stalks of celery
1 unpeeled turnip (400 g)
1
Divide the brisket into two pieces and tie them with twine so they don't lose their shape
Place a large pot over high heat, then add the water, brisket, and bones
Once it starts to boil, reduce the heat to minimum and add the salt and black pepper
Simmer for three hours, removing any scum that forms with a skimmer
2
Spear the cloves into one of the onions and add it to the pot along with the other two, the carrot, leek stalks, turnip, celery, and garlic bulbs
Simmer for an additional 30 minutes
3
Heat the olive oil in a large skillet over medium heat
Fry the beef ribs for eight minutes or until they're well browned
Add the ribs to the braising liquid
Simmer for an additional 30 minutes
Serve the braise in a deep bowl, and if desired, cut the meat and vegetables into bite-sized pieces.
