All New Italian (Season 4, Episode 14)
Recipes in this Video
Originating from the Lazio region of Italy, Roman Braised Beef with Tomato and Cloves is a hearty dish traditionally enjoyed during Sunday family meals. The slow braising process allows the flavors of the aromatic spices and rich tomatoes to meld beautifully with the beef, creating a comforting and satisfying meal. This dish is often served during special occasions and has inspired variations across Italy and beyond, reflecting the love for rich, savory flavors in Italian cuisine.
Ingredients
- ●beef chuck
- ●olive oil
- ●onion
- ●carrot
- ●celery
- ●garlic
- ●canned tomatoes
- ●red wine
- ●beef broth
- ●bay leaves
- ●cloves
- ●salt
- ●black pepper
- ●fresh parsley
- ●grated parmesan cheese
Instructions
- 1Heat olive oil in a large Dutch oven over medium heat until shimmering.
- 2Season the beef chuck with salt and black pepper.
- 3Sear the beef in the hot oil until browned on all sides, about 8-10 minutes; remove and set aside.
- 4Add chopped onion, carrot, and celery to the pot; cook until softened, about 5-7 minutes.
- 5Stir in minced garlic and cook until fragrant, about 1 minute.
- 6Pour in the red wine, scraping up any browned bits from the bottom of the pot; simmer for 3-4 minutes until slightly reduced.
- 7Add canned tomatoes, beef broth, bay leaves, and cloves; stir to combine.
- 8Return the beef to the pot, ensuring it is submerged in the liquid.
- 9Cover and braise in a preheated oven at 325°F for 2.5-3 hours, until the meat is tender and easily pulls apart with a fork.
- 10Remove the beef and let it rest for 10 minutes before slicing.
- 11Strain the braising liquid, discarding solids; return liquid to the pot and reduce over medium heat for 10-15 minutes until thickened.
- 12Serve the sliced beef with the reduced sauce poured over the top, garnished with fresh parsley and grated parmesan cheese.
Ingredient Alternatives
beef chuck
Healthier: lean beef
Cheaper: pork shoulder
Pork shoulder is often less expensive and can be just as tender when braised.
red wine
Healthier: non-alcoholic wine
Cheaper: grape juice
Grape juice can provide sweetness and acidity without alcohol.
grated parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Pecorino is often less expensive than Parmesan and adds a similar flavor.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Vegetable oil is a more budget-friendly option for cooking.
Techniques
Equipment
Also Known As
Ingredients
- ●400g bucatini pasta
- ●500g cherry tomatoes
- ●4 cloves garlic, minced
- ●1/4 cup olive oil
- ●1/2 tsp red pepper flakes
- ●1/4 cup fresh sage leaves, chopped
- ●Salt to taste
- ●Black pepper to taste
- ●Grated Parmesan cheese for serving (optional)
Instructions
- 1Bring a large pot of salted water to a boil and cook the bucatini according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
- 3Add the cherry tomatoes to the skillet and season with salt and black pepper. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes start to burst and release their juices.
- 4Stir in the chopped fresh sage and cook for an additional 2 minutes.
- 5Add the cooked bucatini to the skillet, tossing to combine with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 6Taste and adjust seasoning if necessary, adding more salt or pepper as needed.
- 7Serve immediately, garnished with grated Parmesan cheese if desired.
Equipment
Ingredients
- ●2 lbs potatoes, peeled and diced
- ●1/4 cup olive oil
- ●1 onion, finely chopped
- ●3 cloves garlic, minced
- ●1 cup vegetable broth
- ●1 tsp dried rosemary
- ●1 tsp dried thyme
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Heat the olive oil in a large pot over medium heat.
- 2Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in the minced garlic and cook for an additional minute until fragrant.
- 4Add the diced potatoes to the pot and stir to coat with the oil and onions.
- 5Pour in the vegetable broth and add the dried rosemary, thyme, salt, and pepper.
- 6Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- 7Let the potatoes simmer for about 30-40 minutes, or until they are tender and cooked through.
- 8Stir occasionally and add more broth if necessary to prevent sticking.
- 9Once cooked, remove from heat and stir in the fresh parsley before serving.
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