Stracotto

In 'Braises and Stews' by Tori Ritchie

• Ready In: 3 hrs 30 mins
• Serves: 6

Ingredients

• 3  lbs boneless beef chuck, in 1 piece, trimmed of excess fat
• 4  tablespoons extra virgin olive oil
• 2  large yellow onions, thinly sliced
• 1 1⁄2 teaspoons kosher salt (Lemon-Rosemary Salt, see below)
•  chopped fresh Italian parsley

Directions

1. Lemon Rosemary Salt-zest two lemons; in a food processor, combine 2 tablespoons roughly chopped rosemary, 1 large clove garlic and lemon zest; whirl until finely chopped.
2. Add 1/2 cup sea salt and pulse once or twice to mix; store in a cool dark place in an airtight glass jar for up to 2 months.
3. Stracotto-Preheat oven to 325°.
4. An hour before starting to cook, cut the meat into large chunks, about 4 inches square; rinse meat and pat dry with paper towels; set aside to come to room temperature.
5. Pour 3 tablespoons of oil into a 5- to 7-quart Dutch oven (it should be just big enough to hold meat in 1 layer); tilt pot to coat bottom with oil.
6. Spread half the onion slices on bottom.
7. Top with meat, sprinkle with the salt, then cover with remaining onions.
8. Drizzle with remaining oil over all.
9. Cover pot tightly (if your lid isn't a good fit, cover pot with foil, then put lid on top of that).
10. Place in oven and cook until meat is literally falling apart, about 3 hours, stirring gently halfway through cooking.
11. Remove from oven and drain off fat.
12. Break up meat slightly with a large fork or spoon.
13. Sprinkle with parsley and serve.