Ingredients:

Beef

Carrot – Onion – Garlic – Celeriac – Fennel – Potato – Eggplant – Chilly – Ginger

Extra virgin olive oil

Marine Salt

Start frying carrot and onion in extra virgin olive oil.

Add the beef.

Broil each side of the beef.

Skin the potatoes and cut in dices.

Clean the fennel and cut in pieces.

Do the same to the eggplant.

Clean from the seeds and cut also the chillies.

Add all the veggies to the pot, stir well for a couple of minutes. Then add water to cover everything, almost reaching the border of the pot, and boil at low fire. Usually I keep three-four fingers down from the top.

Cut the ginger in half, add to the pot; later we will remove from the broth.

Cover with a lid and let boil, at low fire, for at least one hour.

Set the fire at the minimum to keep the broth boiling slowly.

Add three pinches of marine salt, later on check the salinity, and add more if necessary.

Keep boiling for another hour.

The result will be delicious, this broth ig good for any recipes, and you can eat the beef with any sauce you like.