SOUSED BOILED BEEF 

Ingredients to serve 6 people:

Boiled, sliced beef about 1 kg	Parsley a sprig
Oil one finger	Rosemary a few leaves
Onion two	Sage two leaves
Vinegar two glassfuls	White wine a glassful
Sugar a teaspoonful	Stock or water two glassfuls
Garlic two cloves	Salt and Pepper to taste
Bay leaf one	Sliced gherkins in vinegar, green olive, sliced peppers in vinegar, mushrooms in oil, artichokes, seasoned slices of boiled potatoes (as required).

Method

Put a finger of oil into a saucepan with two, finely sliced, onions. 

Fry gently until the onion is a light golden colour. Add two glasses of vinegar, a teaspoonful of sugar, two cloves of garlic, a bay leaf, a chopped sprig of parsley, a pinch of rosemary, two sage leaves, a little salt and a little pepper and allow to boil gently on low heat, until the vinegar has completely evaporated. Then add with a glass of white wine and two glasses of stock or water and allow to boil for a further five minutes. 

Slice the boiled beef, position in an oven dish and pour the hot marinade over it, with all the various herbs. Put the dish into a cool place for a day. The next day, remove the slices of meat from the marinade and the herbs, and arrange the slices overlapping each other, in an oval dish. Around this, prepare small heaps of sliced gherkins, green olives, sliced peppers in vinegar, mushrooms in oil, artichokes and slices of seasoned potatoes. 

Alternate the various groups of food according to personal taste, separating them with chopped parsley. Finally, drizzle oil over the dish. 


THE DISH

This way of presenting boiled meat is truly interesting and very pleasant, so much so that, prepared in this way, it can be considered quite an important meat dish. This recipe is also interesting because it represents a way of using any boiled meat which, at times, is unappreciated and discarded. This preparation guarantees good results, and the flavours and freshness, above all in Summer, will make you change your mind about boiled meat. 


WINE ACCOMPANIMENT

Although this dish is very seasoned and has strong flavours, it does not have a great 'structure'. A discreetly important white wine is therefore required. Due to the tannin present, a red wine would be too hard and astringent, and would disturb the delicate and varied flavours of the dish. So, to recap, this dish requires a young wine that is fairly acidic and alcoholic, of a good structure and with an intense and persistent flavour. 

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