In a pot with water add the meat cut in 3×3 cm blocks and boil for 10 minutes until having a clear texture for your meat. In the same pot after removing the excess water, pour some olive oil and sauté the meat with the onion, the garlic, and the chili. Quench with wine and add the vegetable broth. Cook for 45 minutes in medium heat with the lid on. Add the celery and the leek and cook for 20 more minutes. Salt and pepper are next. The food is ready.
Wisk the egg yolks with the lemon juice until it gets some volume. Slowly add half of the food broth. Pour the sauce along with the chopped parsley in the food and stir slowly. Serve. If the broth is not thick enough, add 5 gr of corn flour.
Extra Tip: You can add lettuce leaves or another type of boiled greens just ten minutes before removing the food from the heat.