This recipes predates when tomatoes arrived in Italy.
Variations: This entrée is typically served over polenta, gnocchi or potatoes.
Ingredients:
6 pounds braising cut of beef Kosher salt 2 anchovies (optional) 2 whole cloves 8 black peppercorns 4 large onions, thinly sliced 1/4 cup red-wine vinegar 1 bottle red wine, (use a lower-priced Merlot or Cabernet)
1-2 cups of water 12 sprigs fresh Rosemary
Preparation
Season meat generously with kosher salt. Cover & refrigerate overnight.
Let meat rest to room temperature 1 hour. Sear meat, deglaze with red wine in a saucepan and bring to medium boil. Transfer meat to large platter or bowl and reserve.
Add anchovies (optional), cloves and peppercorns. Cook a few minutes and add onions. Season with 1 tsp. salt. Cook until onions are soft. Add red-wine vinegar, then reduce and remove from the heat.
Place meat and any juice that has accumulated in a braising or roasting pot and pour sauce over them. Add water and rosemary sprigs. Cover pot with its lid (or foil) and bake at 275-300 degrees until the meat is soft and yielding -- approx. 3 - 4 hours.
