Beef beef stewed with red wine and burdock puree

Cut the beef belly into large bite-sized pieces. Cut the carrots into thick chrysanthemum shapes, roughly chop the onion, and thinly slice the celery

Place the beef belly in a bowl, lightly rub in salt and sliced ​​garlic, then add the chopped vegetables and [A]. Mix lightly, then cover with plastic wrap and marinate in the refrigerator overnight

After one night, remove the beef and fry it in a frying pan with 3 tablespoons of olive oil until browned all over, then remove it

Fry the marinated vegetables in the same frying pan as the meat for about 10 minutes, then add a little salt to bring out their sweetness

Place the grilled meat and vegetables in a large pot, add the marinade that has been left overnight and whole tomatoes, and bring to a boil

Simmer over low heat for 4 hours. Serve on a plate and garnish with burdock puree. Top with diced cherry tomatoes and Italian parsley