boil the broth (if you haven't you ca use the stock cube), low the heat dip the meat and boil. | ![preparation](../../../ricettepag/antipasti/antipasti_carne/manzo%20freddo/Manzo_19.jpg)
|
![preparation](../../../ricettepag/antipasti/antipasti_carne/manzo%20freddo/Manzo_20.jpg)
| cut the onions to thin slices put on the portion dish and marinate with the extra virgin olive oil and salt. In this manner they will become more delicate |
![preparation](../../../ricettepag/antipasti/antipasti_carne/manzo%20freddo/Manzo_21.jpg)
| cut the meat to thin slices | ![preparation](../../../ricettepag/antipasti/antipasti_carne/manzo%20freddo/Manzo_22.jpg)
|
![preparation](../../../ricettepag/antipasti/antipasti_carne/manzo%20freddo/Manzo_23.jpg)
| and put onto the onions |
dress with some drops of balsamic vinegar | ![preparation](../../../ricettepag/antipasti/antipasti_carne/manzo%20freddo/Manzo_25.jpg)
|
![preparation](../../../ricettepag/antipasti/antipasti_carne/manzo%20freddo/Manzo_24.jpg)
| complete with pecorino shavings |
serve with the balsamic vinegar apart, so to be added at one's pleasure | ![cold beef](../../../ricettepag/antipasti/antipasti_carne/manzo%20freddo/Manzo_26.jpg)
|