| Ingredients: 6 1/2 Pound(s) cubed 2-inch pieces beef chuck roast 1 Tablespoon(s) kosher salt 2 Teaspoon(s) freshly ground black pepper 3/4 Teaspoon(s) ground cloves 4 Ounce(s) pancetta 1 medium thinly sliced onion, yellow 1 medium thinly sliced fennel bulb 6 Clove(s) smashed and peeled garlic 28 Ounce(s) whole peeled canned tomato 2 Teaspoon(s) chopped thyme |
Directions:
Season the beef with salt, pepper, cloves. Toss to coat. In an oven-safe dutch oven, set heat to low and render pancetta for about 5 minutes. Increase heat to medium-low, and cook until deeply brown, for about 7 minutes. Add sliced onion, fennel, garlic. Cook to soften for about 6 minutes. Crush or cut the tomatoes and add to the dutch oven to deglaze the pan. Bring to a simmer and then add the beef. Try to submerge the beef as much as possible. Set oven to 325F with rack on lower middle position. Cook for 2 hours with lid on. Stir. Cook for 1.5 hours with lid off to brown some of the beef. The exposed beef will be dark browned. Remove the beef and skim off the grease. Reduce the sauce, cooking at medium high for 7 minutes. Add chopped thyme. Return the beef and cook until warmed through, without breaking up the beef chunks. Serve. |