List of Ingredients
- 4 1/2 LB. of veal brisket
- 2 of carrots
- 1 of celery stalk
- 1 of onion
- Rosemary
- Sage
- Thyme
- Marjoram
- Extravirgin olive oil
- Salt
Method
Clean and pare the celery, carrot and onion and cut them into chunks. Remove the excess fat from the meat and cut it open on the longer side to get an even surface. Remove the leaves from 2 sprigs rosemary, 3 sprigs thyme and 3 sprigs marjoram. Mince them together with a few sage leaves.
Sprinkle the meat with the minced herbs, then roll it up and tie it with kitchen twine like a roast. Brown it in a saucepan with 2 tablespoons oil, being sure to brown it on all sides. Also put the trimmings into the saucepan to help flavor the broth. Cover the meat with water. Add the vegetables and a little salt and bring everything to a boil. Lower the heat, cover and cook for 2 hours and 15 minutes.
Remove the meat from the broth, remove the string, sprinkle with salt and wrap it in a sheet of parchment paper, then in plastic wrap and let it rest for 30 minutes. Strain the broth and adjust the salt if needed; serve it with the meat, cut into slices.