Sogus (Cold Boiled Meat Platter)

Place the beef chuck in a large pot and cover with cold water. Bring to a boil over medium heat and skim off any foam.

Cut the onion in half and chop the carrot into large pieces. Add bay leaves, peppercorns, onion, and carrot to the pot. Add salt.

Simmer with the lid slightly ajar for 1.5 hours, until the meat falls apart easily with a fork.

Remove the meat from the broth and place on a tray. Let it cool to room temperature, then refrigerate for at least 2 hours.

Slice the meat thinly against the grain. Arrange neatly on a large serving platter.

Place pickles, chopped spring onions, and parsley leaves around the platter. Drizzle with olive oil and serve cold.