Roman Braised Beef with Tomatoes
To date I have focused on the cucina povera of my beloved Southern Italy where my ancestors settled and lived for generations. This dish is from the more prosperous North where beef and pork are more frequently encountered. It will take up an early Sunday morning and be ready by the afternoon when it can be served alone or on top of creamy polenta. It wouldn’t hurt anyone’s feelings if it was incorporated into a bowl of penne pasta like a Sunday “gravy”. The beef chuck does not have to be seared and is placed in the dutch oven and bakes covered and uncovered for hours until the meat is fork tender. The use of powdered clove is a great addition. Read on. This is for the real home cook. I saw this on Milk Street and tweaked it a little. A good chef’s knife and a Le Creuset type Dutch oven is essential. Invest in one- a serious kitchen always has one.
Ingredients:
- 5-6 lbs of boneless beef chuck roast cut into 2 inch chunks
- ¾ teaspoons fresh ground cloves
- Sea salt and black pepper to coat the meat
- 4 ounces pancetta chopped- some places sell this pre-packaged
- 6 garlic cloves whole and peeled- whack them with the side of the chef’s knife
- 1 medium yellow onion sliced thin and halved
- 1 medium fennel bulb halved and sliced- don’t use the core
- 28 ounce can of whole san Marzano tomatoes- crush them roughly
- 1 cup of bone broth
Preparation:
- Preheat the oven to 325 degrees- bottom rack you need the room
- Place the pieces of beef in a large bowl and add the ground clove, sea salt and pepper toss to coat
- In a Dutch oven-( get a Le Creuset or Staub large one you will leave it to your kids) cook down the pancetta on medium until it browns and the fat renders- stir often don’t burn it but brown it.
- Toss in the garlic, sliced fennel and the onion and saute and stir until the vegetables are translucent. 6 minutes or so but use your eyes.
- Place the beef in and the tomatoes and the extra bone broth- you will need the liquid
- Cover and place in the oven for 2 hours- check and stir every hour
- Take the pot out, carefully remove the cover, and stir, then return to the oven for 1 ½ hours uncovered- watch it and take it out when a knife or skewer slides into the meat as it should be tender. Depending on the oven it may be shorter- the meat will now brown and the liquid will reduce further. An hour might do it.
- Remove after that time and remove the meat with a slotted spoon and place in a bowl. Return to the pot and using a ladle placed lightly under the surface skim the excess fat and discard. Cook the remaining sauce over medium heat stirring until thickened a little.
- Return the meat heat it through and taste to see if it needs more salt and pepper.
- Place in individual bowls as is with the sauce or serve over polenta or pasta like penne.
Would go with a good Italian red wine and a salad. It should be very tender. Enjoy this dish it is made to share with family and friends. Buon Appetito.
