Gigantic Pieces of Bull Meat Roasted and Sliced Italy Street Food Event

Preheat the oven to 325°F.

Season the bull meat generously with salt and black pepper.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Sear the bull meat on all sides until browned, about 4-5 minutes per side.

Remove the meat and set aside on a plate.

Add chopped onions, carrots, and celery to the pot, sautéing until softened, about 5-7 minutes.

Stir in minced garlic and cook for an additional minute until fragrant.

Pour in red wine, scraping the bottom of the pot to deglaze, and let it simmer for 2-3 minutes.

Return the bull meat to the pot and add beef broth, thyme, rosemary, and bay leaves.

Bring the mixture to a gentle simmer, then cover with a lid.

Transfer the pot to the preheated oven and roast for 2-3 hours, until the meat is tender.

Add quartered potatoes to the pot during the last 30 minutes of cooking.

Check the meat for doneness; it should be fork-tender.

Remove the pot from the oven and let the roast rest for 15-20 minutes before slicing.

Serve the roast with vegetables and pan juices.

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