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Authentic Steak Pizzaiola Recipe
It is very difficult to find traditional recipes on the web nowadays and I believe that is partially due to the fact that there are a lot of variations out there today, some of which I am guilty for! Not that these remakes aren’t as great as the originals, but sometimes you just need to go back to the roots of authenticity, for some good home cooked comfort food.
Steak Pizzaiola hails from Naples, Italy. This dish uses inexpensive cuts of meat which is cooked low and slow for two to three hours in a gorgeous tomato sauce, until the meat is tender.
This recipe can be cooked on top of the stove or in the oven. I prefer the stovetop as you do need to stir once in a while – it’s just easier. Your children will love this recipe and you will too – as it’s a breeze to make – enjoy!
Kosher salt and ground black pepper
3 1/4 lb. boneless chuck roast
1 medium yellow onion, diced
5 large cloves garlic, chopped
2 bay leaves
1 tbsp. dried parsley
1 tbsp. dried basil
1 tsp. crushed red pepper flakes
1 1/2 tbsp. whole dried oregano
1 cup sweet vermouth, divided
2 large (32 oz.) cans tomato sauce
1 tsp. sugar
1. Add a little olive oil to a large skillet over a medium high heat. Rub the steak with salt, pepper all over, sear for 3 minutes per side, and remove the meat from the pan. Turn up the heat a little and then add ¼ cup of the wine to the pan, scraping up the brown bits. Cook the wine down a little until reduced by half and set aside.
2. In another pan, add more oil and over a medium heat, cook the onions and garlic for 3 minutes. Add the bay leaves, parsley, basil, red pepper flakes and whole oregano (rubbed between your palms,) and stir. Add a little more oil if necessary. Cook for 2 minutes more and raise the heat to medium high. Add the remaining vermouth along with the reduced vermouth. Cook uncovered, until the wine has reduced by half.
3. Add the tomato sauce and a third of one of the cans of water. Bring to a steady simmer, add the sugar, and stir. Cover tightly and braise on the stovetop on a very low flame or in a 330 degree F. oven for 2 to 3 hours until the meat falls apart when twisted with a fork.
Serve with rice.
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