Italian · Dinner
Braised Beef Toast Topping
Slow-braised beef chuck shredded into a rich topping for toasted bread, built on soffritto, red wine, and canned tomato and simmered until fork-tender. Finished with parsley and pecorino, spooned over grilled sourdough with ricotta. Rooted in Italian braising technique, served warm as a rustic appetizer.
$5
15 minsPrep
180 minsCook
195 minsTotal
MediumLevel
Nutrition per serving
707Calories
41.8gProtein
35.1gFat
39.4gCarbs
8.8gSugar
4.5gFiber
1089mgSodium
120mgChol
12.3gSat Fat
1140mgPotassium
185mgCalcium
6.2mgIron
3.7mcgVitamin B12
10.2mgVitamin C
protein-rich
rich-umami
Instructions
1
Prep
Dice onion, carrot, and celery; mince garlic; pat beef dry and season with salt and pepper.
2
Sear
Heat olive oil in a small heavy pot over medium-high heat and sear beef chunks on all sides for 6–8 minutes until deeply browned and crusted.
3
Sweat
Lower heat to medium, add onion, carrot, and celery, and cook 5 minutes, stirring occasionally, until onion turns translucent.
4
Bloom
Stir garlic into the pot and cook over medium heat for 30 seconds until fragrant and raw smell fades.
5
Deglaze
Pour red wine into pot, scraping up browned bits, and simmer over medium heat for 2 minutes until liquid reduces by half.
6
Braise
Add canned tomatoes, beef stock, bay leaf, and thyme; bring to simmer, cover, and braise at 300°F (150°C) for 3 hours until beef shreds easily.
7
Finish
Remove bay leaf, shred beef in pot with two forks, and stir it into thickened sauce over low heat for 2 minutes until glossy.
8
Rest
Let braised beef mixture sit off heat for 10 minutes until it firms slightly and is easier to pile.
9
Toast
Grill or toast sourdough slice over medium heat for 2–3 minutes per side until golden brown with visible char.
10
Plate
Spread ricotta over warm toast, spoon braised beef on top, scatter pecorino and parsley over beef, and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef chuck, cut into large chunks
- 1/2 cup1/2 cup onion
- 4 tbsp4 tbsp carrot
- 4 tbsp4 tbsp celery
- 4 cloves4 cloves garlic
- 2/3 cup160ml dry red wine
- 2/3 cup160g canned tomatoes
- 2/3 cup160ml beef stock
- 22 bay leaf
- 1 tsp1 tsp dried thyme
- 2 tbsp28g olive oil
- 2 slice2 slice sourdough bread (120g)
- 2 tbsp30g ricotta
- 2 tbsp14g pecorino romano
- 2 tsp2 tsp parsley
- salt and black pepper to taste
