Recipe courtesy of Rachael Ray
Episode: Slow Ride
Print
Total:
5 hr 5 min
Prep:
20 min
Inactive:
30 min
Cook:
4 hr 15 min
Yield:
5 to 6 servings
Level:
Easy
Total:
5 hr 5 min
Prep:
20 min
Inactive:
30 min
Cook:
4 hr 15 min
Yield:
5 to 6 servings
Level:
Easy

Ingredients

  • Extra-virgin olive oil, for sauteing and drizzling
  • 4 onions, very thinly sliced
  • 6 cloves garlic, very thinly sliced
  • 3 pounds chuck, bottom round or top sirloin steak
  • Sea salt and freshly ground black pepper
  • 4 to 5 starchy potatoes
  • 1 (32-ounce) can Italian tomatoes, sliced or roughly crushed
  • 2 tablespoons chopped fresh thyme
  • 2 sprigs fresh rosemary, leaves picked and finely chopped
  • Parmigiano-Reggiano, for grating
  • A few fresh basil leaves, torn
  • 1 loaf ciabatta, for serving

Directions

Watch how to make this recipe.

Preheat the oven to 325 degrees F.

Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.

Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.

Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.

Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.

Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.

To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Braised Beef Shanks

Slow Braised Beef Short Ribs

Recipe courtesy of Jason Wilson

Braised Beef with Peppers (Zilzil Tibs)

Recipe courtesy of Miriam Garron

Stracotto al Chianti: Beef Braised in Chianti

Recipe courtesy of David Rocco

Beer Braised Beef Meatballs with Horseradish Sauce

Recipe courtesy of Rachael Ray

On TV

Unwrapped 2.0

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Big Bad BBQ Brawl

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Burgers, Brew & 'Que

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man's Greatest Food

8pm | 7c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here