Umbrian Meat Stew

Ingredients

• 1 chicken
• 1 head Celery (roughly chopped)
• 4 carrots (roughly chopped)
• 1 bunch parsley stem
• 1 veal tongue (prepped for cooking)
• 18 ounces salted beef brisket
• 1 cotechino Italian sausage (use hot Italian sausage if not available)
• 2 tablespoons parsley (chopped)
• 2 tablespoons Basil (chopped)
• 2 tablespoons mint (chopped)
• 1 tablespoon Dijon mustard
• 2 teaspoons Caper (drained)
• 6 Anchovy (drained and chopped)
• 1 tablespoon Red wine vinegar
• 1 cup olive oil
• 1 bunch carrots (peeled and cut into short lengths)
• 1 head Celery (cut into short lengths)
• ⅞ cup hot chicken stock
• 1 ½ cups le puy Lentils (or Umbrian lentils, cooked)

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