To prepare the stew, take a casserole dish and toast the celery, carrot and diced onion in a drizzle of EVO oil. After a couple of minutes, add the chopped brisket and let it brown slightly. Add cold water and a bunch of marjoram and boil for around 3 hours. Every now and then, remove any impurities that form on the surface. Once ready, strain and cool.
When the stew is cold, the fatty part will surface. Remove this and strain again. Add a little cream or milk to the fresh Roccaverano cheese to make it softer on the palate. Cut the confit tomatoes into wedges and arrange them on the greaseproof paper-lined baking tray. Drizzle some EVO oil, then top with sugar and salt. Cook at 150°C for approximately 2 hours. Peel and thinly slice a carrot lengthwise. Place it in a container with oil and white wine vinegar, and leave to marinate. Cut the rump meat into roughly 1.5 cm cubes. Lightly season with salt, drizzle a bit of oil and set aside. Cook the meat ravioli for 5 minutes and serve with the stew, Roccaverano cheese, confit tomatoes and marinated carrot.