Bori - Bori
For the dumplings:
In a cutting board, cut the beef and sprinkle with salt and pepper.
In a large saucepan, heat up the oil and sauté the bacon until it has released the most of its fat, around 1 minute.
Add the meat cubes and sauté stirring constantly until browned all sides, around 10 minutes.
Add the onion, garlic, celery, carrot, bay leaf, cloves, salt and the water, bring it to a boil. Lower the heat, cover and let it simmer for 1 1/2 hours or until the meat is tender.
Remove the saucepan from the heat, remove the meat and set aside.
Strain stock through a fine sieve pressing to extract all the juices from the vegetables, discard the vegetables. Let the stock sit for a few minutes.
Degrease thoroughly, then pour the stock through a strainer lined with several layers of cheesecloth. Discard the cheesecloth and measure the stock, you should get 10 cups.
Meanwhile, in a bowl combine the cornmeal, parmesan and salt, mix well.
Add minced onion and butter, incorporate well all the ingredients. Make a well in the center and place the egg and egg yolk in it. Mix until the egg has been fully absorbed.
Knead all the ingredients until getting a smooth compact dough. Cover the dough with kitchen foil and let it rest on a warm place for 30 minutes.
Divide the dough into 30 equal portions (we made ours larger so less than 30) and with your hands make small ball from it.
In a large saucepan, bring 3 liters water to a boil. Lower the heat to a gentle simmer, drop the balls gently into the water, let it cook for 15 minutes or until the start to float in the
water. Remove from the water with a slotted spoon and set aside.
In a saucepan, bring the stock to a boil, add saffron if desired. Lower the heat, add the meat, cook for 15 minutes and correct seasoning with salt. Gently add the dumplings to it
and continue simmering 15 minutes more.
Serve sprinkled with the parsley and grated parmesan (we ommited this).