Stracotto

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READY IN: 3hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Stracotto-Preheat oven to 325°.
  • 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.
  • 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.
  • Spread half the onion slices on bottom.
  • Top with meat, sprinkle with the salt, then cover with remaining onions.
  • Drizzle with remaining oil over all.
  • Cover pot tightly (if your lid isn't a good fit, cover pot with foil, then put lid on top of that).
  • Place in oven and cook until meat is literally falling apart, about 3 hours, stirring gently halfway through cooking.
  • Remove from oven and drain off fat.
  • Break up meat slightly with a large fork or spoon.
  • Sprinkle with parsley and serve.
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