Name: Bollito in Salsa di Dragoncello (Boiled beef & tarragon sauce)
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp white wine vinegar; 1 carrot; 1 small onion; 14 oz/400 g boned shoulder of veal or beef in one piece; 5 tbsp olive oil; 1 oz/20 g fresh tarragon; 3 oz/80 g fresh breadcrumbs; salt; 1 celery stick; 3 cloves garlic; 1 tsp sea salt; 14 oz/400 g fatty beef brisket, rump or chuck steak; 1 tbsp chopped parsley

Preparation info

Difficulty
Easy

Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

About

Except for the Siena area tarragon is not commonly used in Tuscany. When it does appear it’s often raw, rather than cooked in the French method. At the Locanda dell’Amorosa fresh tarragon for this recipe is grown in their old walled herb garden on a hill overlooking the surrounding vineyards.

Ingredients

Sauce

3 oz/80 g fresh breadcrumbs
1 oz/20

Method

Put 3 litres of water into a deep saucepan with the vegetables, salt & parsley & bring to the boil. Add the meat & simmer slowly for 3 hours. Skim off any scum that rises to the surface. In the meantime, make the sauce. Soak the breadcrumbs in vinegar for 15 minutes & squeeze out. C