Pulled Beef

Method

1. Go to the butcher and get the brisket tip.
2. Season the meat well with aromatics and let it sit.
3. Prepare a bed of Tropea onion and cut the meat.
4. Sear the meat with a good Maillard reaction, then set it aside.
5. In the same pan, toast the onions.
6. Take a bottle of beer or wine, open it, and pour it into the pan.
7. Cover the meat with three-quarters of the broth.
8. Cover the pan with aluminum foil and place in the oven at 150°C for 4 hours.
9. Remove from the oven and shred the meat with your hands.
10. Put the shredded meat back in the broth and toss.
11. Take half a kilo of Tuscan bread, slice and toast to make bruschetta, rub with garlic and oil.
12. Dip the bread in the broth, then pile on the meat and sauce.
13. Enjoy.