VEAL TENDONS WITH BOLETUS, TURNIP, CARROT AND BEETROOT

INGREDIENTS:
Maceration
8 kg veal tendons, trimmed
1 dl extra virgin olive oil
Herbes de Provence
1 dl Modena vinegar
Salt
Stew
6 kg macerated tendons
2 litres red wine
2 litres water
250 gr carrot
500 gr onion
100 gr garlic
Juniper
Black pepper
Salt
1 bay leaf
Garnish
100 gr carrot
Vinegar
Salt
Olive oil
Borage flowers

PREPARATION:
Maceration: Trim any fat off the tendons, then place in a vacuum pack with the herbs, olive oil, vinegar and salt. Cook for 24 hours at 70ºC. Remove from the pack, drain off the juices and transfer to a pan
Stew: Cut the onion and carrot into julienne strips, and the garlic into thin slices, and brown all together in a pan with olive oil. Add to the pan with the meat and pour over 2 litres of red wine and 2 litres of water. Season with juniper, black pepper and salt. Cover with sulphur paper and leave to simmer for 4 hours.
Garnish: Use a Chinese mandolin cutter to make long thin strips of carrot, and soak in sherry vinegar with salt and olive oil.

TO SERVE:
Place a spoonful of tendons with sauce in a soup dish, cover with a pile of carrot strips and top with a borage flower.