Bori-Bori

Ingredients

• 3 lbs chuck or Beef shank or chicken as wanted
• 1 tsp coarsely ground black pepper
• 2 tbs olive oil
• 4 ozs Bacon, chopped
• 1 large Onion, unpeeled, cut into quarters
• 1 head garlic, unpeeled, cut in 1/2 horizontally
• 3 stalks celery, with leafy tops, washed and cut in half
• 1 medium carrot, washed and cut in half
• 1 bay leaf
• 7 cloves
• 1 tbs coarse salt

DUMPLINGS:

• 1 cup white or yellow cornmeal
• 1 cup grated Parmesan
• 2 tsp coarse salt
• 1 small Onion, peeled and minced (about 1/2 cup)
• 1/4 cup clarified butter
• 1 egg
• 1 egg yolk
• 2 tbs Italian parsley, chopped
• grated Parmesan

Directions

1. Wipe the meat with a damp cloth and cut into 2-inch cubes. Sprinkle with black pepper.
2. In a large saucepan or sauté pan, heat olive oil and Bacon over medium heat. Sauté until Bacon has released most of its fat, about 1 minute. Add the meat cubes and brown on all sides, about 8 to 10 minutes. Add Onion, garlic, celery, carrot, bay leaf, cloves, 1 tbs salt, 3.5 quarts water and bring to boil. Lower heat, cover,let simmer for 1.5 hrs or until meat is tender.