Total Time
3hrs 15mins
Prep 45 mins
Cook 2 hrs 30 mins

The Comfort Diner, Ira Freehof

Ingredients Nutrition

Directions

  1. In a glass baking dish, combine the beef, sage, rosemary, thyme, ¼ cup oil, chopped garlic, ¼ teaspoon of salt and 1 teaspoon pepper; marinate for at least 2 hours or overnight if time permits.
  2. After meat has been marinated, remove it to a large skillet on high heat.
  3. Cook for 5 minutes on each side, until lightly seared and browned; set it aside on a platter.
  4. Preheat oven to 350°; in a roasting pan placed across two burners, heat the remaining ¼ cup olive oil; saute the carrot, celery, onion, minced garlic, and remaining 1 teaspoon salt and 1 teaspoon pepper for 10 minutes, until the onion is soft.
  5. Add the meat to the vegetables; pour the tomato puree and beef stock over the meat.
  6. Add in the bay leaves and potatoes; bring to a boil, then reduce to a simmer for 10 minutes.
  7. Cover the pan with aluminum foil and place in the oven.
  8. Cook for 2-2 ½ hours, until the meat is tender and falls apart easily.
  9. Remove the meat from the pan; slice the meat, arrange the slices on a serving platter, and pour the broth and vegetables over the meat.

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