Ingredients

• 8 cups/2 L water
• 2 pounds/1 kg stewing beef, cut into 1-inch cubes
• 2 carrots, halved
• 2 celery stalks, halved
• 1 onion, quartered
• 1 clove garlic, crushed
• Salsa Verde, recipe follows
• Chili Sauce, recipe follows
• Sandwich buns, for serving, optional
• Large bunch, fresh flat-leaf parsley
• 3 1/2 ounces /100 g capers
• 5 anchovy fillets
• Salt and freshly ground black pepper
• Juice of 1 lemon
• 1 cup/250 ml extra-virgin olive oil
• 1 cup/250 ml fresh chili peppers
• 2 cloves garlic
• 1 cup/250 ml sun-dried tomatoes
• Bunch fresh basil leaves
• 1/2 cup/125 ml extra-virgin olive oil

Instructions

1. Bring the water to a boil in a large pot. Add the beef, carrots, celery, onion, and garlic. Cook the mixture for 2 hours or until the meat becomes tender. Remove the meat from the pot. Serve the boiled meat with the salsa verde and chili sauce or on a bun as a sandwich.
2. Salsa Verde Sauce: Put the parsley, capers, and anchovies on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients. Put the mixture in a jar. Add salt, pepper, freshly squeezed lemon juice and top up with extra-virgin olive oil. Mix well.;
3. Chili Sauce: Put the chili pepper, garlic, sun-dried tomatoes and basil on a cutting board. Crush the chili pepper and the garlic. With a mezzaluna or sharp knife, finely chop the ingredients and bring to a mulch consistency. Put the mixture in a jar. Add the olive oil to cover the chili paste. Mix well.