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Skipís Boiled Beef and Broth

2-3 lbs grassfed beef roast or crosscut shank

1 whole ripe tomato (or only one canned whole tomato without juice)

1 medium peeled potato

1 medium carrot peeled

1 stalk celery with leaves

1/4 sweet pepper wall (remove seeds)

1/2 slightly hot pepper           

8 cups water

Use a pot that is big enough to allow the beef to be covered with 2” of water at all times. Put all vegetables and water in the pot and bring to a slow boil and cook for 10 minutes. Add the meat, cover the pot and turn steadily and gently. Be sure the pot is covered tightly. You do not want to reduce the liquid. Cook 1 1/2 hour, then add 2 Tbsp. salt, and cook for another 1 1/2 hours. There are two good things about making beef this way: (1) the slow cooking in abundant moisture produces a succulent end product with a delicate flavor (and it dresses up well); (2) the broth made from boneless or semi boneless grassfed beef has a distinctive delicateness and almost no fat.

 

Serve the meat while it is hot as a main course. Cut leftover meat into thin slices and lay in a flat refrigerator container, moistening each layer with some olive oil, lemon juice and a tiny amount of salt. Close the container tightly and refrigerate. Eat the marinated beef cold (with potato salad!) Be careful when cooling the broth. Put it into the refrigerator before it sets at room temperature for too long. (Remember that beef broth is used by microbiologists to grow bacteria because it is so high in nutrients.) Thoroughly boil it before serving. Cut the cooked vegetables into small pieces, return to broth, and refrigerate. For a delicious soup, cook about 8 oz of noodles separately according to label directions. Bring the broth to a boil. Add noodles to the broth just before serving. Sprinkle the soup with a small amount of Parmesan cheese. (adapted from Marcella Cucina, by Marcella Hazan)

 

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