dinner · gluten-free · dairy-free
Nervetti: pressed beef tendon with onion salad
A Northern Italian cold antipasto: beef tendon braised for hours with citrus, fennel and wine until meltingly gelatinous, pressed into a terrine, sliced paper-thin and served with a sharp onion salad.
- Time
- 60min
- Steps
- 6
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
You'll need: Oven, Loaf pan.
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Method
-
1
Cut the tendon into manageable pieces. Put in a heavy ovenproof pot with the onion, celery, garlic, fennel seeds, citrus peels, salt, wine and water to cover.
-
2
Cover and braise at 150°C (300°F) for 5-7 hours until completely soft and jiggly.
-
3
Lift the tendon out of the liquid, picking out the aromatics. Pack it into a plastic-lined loaf pan.
-
4
Let cool, then chill uncovered until set before pressing it with a weighted pan overnight.
-
5
Soak the sliced onion in cold water 10 minutes, drain, and dress with the vinegar, oil, parsley, salt and pepper.
-
6
Turn out the terrine and slice it as thinly as possible. Serve cold with the onion salad.
