Why Italians Overcook Beef on Purpose

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth reduces calories and is vegan-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still suitable for cooking.

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Chicken thighs are less expensive and still flavorful.

Pat the beef dry on all sides and place it on a rack over a sheet tray with parchment paper underneath.

Generously season the beef on all sides with coarse salt, using about 1 to 1.5 tablespoons.

Place the seasoned beef in the fridge uncovered for at least 4 hours, up to 48 hours for dry brining.

After brining, remove the beef from the fridge and pat it dry again.

Heat an 8-quart rondo pot over medium heat and add the pancetta bacon; cook until crispy and browned, about 4 to 6 minutes.

Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Increase the heat to medium-high and sear the beef in the rendered fat for 3 to 4 minutes on each side until a brown crust forms.

Set the seared beef aside on a plate.

In the same pot, add the finely minced onion and season with a gentle sprinkle of salt; sauté for about 5 minutes until softened.

Reduce the heat to low and continue to stir the onions occasionally for another 8 to 10 minutes to build flavor.

Peel and roughly chop the carrots and celery, then pulse in a food processor until finely minced.

Smash and finely mince the garlic cloves.

Add the minced carrots, celery, and garlic to the pot with the onions, seasoning with about 1/4 teaspoon of coarse salt.

Stir everything together and allow it to cook, releasing moisture and scraping up any fond from the bottom of the pot.

Cooking Techniques

Equipment Needed

Spice Level: