Degrease with care the meat
Put to boil a big pot of water with laurel and 3 pints ( 1,5 litres) of both broths or broth tablets (1 vegetable and 1 meat ). For the coeliacs is mandatory to use only the broths
It is important that you place the meat into the broth only when it bubbles, so it will not become hard and not lose its juices, but will assimilate the scents of the broth.
Cover and simmer
As soon as cooked put the hot meat on the counter using 2 forks
slice finely following the veins
put into a bowl and add oregano, a little of extra virgin olive oil and salt
Serve warm, combined with cannellini al fiasco puntarelle or rough barbe di frate.
If you want to store put it in a sterilized pot of glass, crush the meat well with a fork and cover with extra virgin olive oil , making you sure that all is completely covered with the oil.