Ragout of White Ox with Olives

Remove the tendons from the meat and cut it into coarse pieces. Finely dice the onions and sweat them together with the garlic cloves and anchovies in some hot olive oil. Stir in the tomato paste, deglaze with red wine and pour in some beef broth. Bring to a boil and then add the meat to the stock (the meat should just be covered with liquid). Season with sea salt and pepper and add bay leaves to taste. Now cover and simmer until tender, about 60-90 minutes. Meanwhile, pour in some more soup if needed. Once the meat is soft and tender, remove from the sauce and allow it to reduce by half. Return the meat to the sauce, mix in the pitted olives and season again. Heat briefly again and then serve.

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