"Bollito" is the Tuscan way to cook meat and, at the same time, a good way to make broth. Serve the broth with tortellini or tagliolini pasta and enjoy the beef with the Tuscan green sauce (or Salsa verde) and pickles.
One pound of beef (shoulder and brisket)
2 or 3 tomatoes,
1 onion, 1 carrot, 1 celery, some tomatoes
A stalk of parsley,
Fill a large pot with water and put inside the washed onion, the carrot, celery, whole tomatoes and the meat.
Add the salt, cover and simmer.
After two hours, remove the vegetables and the beef and drain the broth.
Source: Slow Food editore - Consorzio Vino Chianti, 2008. Le ricette della tradizione toscana