Beef with Lukewarm Tomato Salad: Picchiapò

1. Cut 1 onion with skin diagonally in half, brown cut surfaces in a frying pan without fat. Browned onion and meat in 4 liters of boiling salted water form, cook at low temperature in half-closed saucepan for 3 1/2 to 4 hours. half an hour before the end of cooking time, clean, rinse and coarsely chop the greens, add to the clear soup with pepper, bay leaf, juniper and cloves.

2. remove the meat from the clear soup, cover with a wet kitchen towel and cool. pour the clear soup through a sieve, measure out 200 ml. Use the rest of the clear soup for other purposes.

For the lettuce, cut remaining onions into thin strips.

Drain capers. Heat oil in a saucepan, sauté onions over medium heat for 2-3 min until translucent. Add tomatoes (without liquid) and 200 ml clear soup, season with salt, pepper and 1 pinch of sugar and cook gently for 5 min. Add the capers and vinegar, cook for 3 minutes and cool down.

Cut parsley leaves into thin strips and mix with lettuce. Cut meat into thin strips, arrange on a platter and add a tiny bit of leaf lettuce on top. Bring the rest of the leaf salad to the table separately. Serve with freshly baked country bread.

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