Ingredients
- 2 lb (1 kg) boneless beef roast (rump, chuck, or brisket)
- 1 red onion
- 1 celery stalk
- 1 carrot
- 2 tablespoons tomato paste
- Black peppercorns
- ½ bottle red wine
- Extra virgin olive oil
- Salt, to taste
Instructions
Prepare the Meat
Pat the beef dry with paper towels and trim any excess fat if necessary, leaving some for flavor.
Score the surface lightly with a knife to help absorb the flavors.
Prepare the Soffritto
In a large casserole, heat extra virgin olive oil and add finely chopped onion, celery, and carrot.
Cook over medium heat for 10–15 minutes until softened.
Start Cooking
Add the beef to the casserole, placing it fat side down.
Pour in the red wine, add tomato paste, peppercorns, and about 2 cups of water.
Slow Cook
Ensure the meat is mostly submerged in the liquid.
Cover and cook on low heat for 2–3 hours, turning occasionally, until the meat is tender and easily falls apart.
Serve
Adjust seasoning if needed and serve hot with its rich sauce.
Tip: Best Cuts to Use
For best results, use tougher cuts that benefit from slow cooking, such as chuck, round, or brisket.