Manzo all’olio

• 2 salted anchovies
• 750 g beef shoulder (chuck eye or tender)
• 150 ml

Rinse and debone the anchovies.

Put the beef, oil, garlic and anchovies in a heavy saucepan. Brown slowly for around 30 minutes, then add the broth (it should not cover the meat completely).

Continue cooking over very low heat for around 2 hours 30 minutes, then add the breadcrumbs and Parmigiano, salt to taste and remove from the heat. Remove the meat and puree what is left in