Steak Pizzaiola
Chuck steaks braise in a plum tomato sauce until they're fall-off-the-bone tender.
Steak Pizzaiola
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Steak Pizzaiola
Chuck steaks braise in a plum tomato sauce until they're fall-off-the-bone...
![Classic Italian Recipes from "Mad Hungry"](http://www.marthastewart.com/sites/files/marthastewart.com/images/content/tv/mad_hungry/show_photos/season1/mh_1034_spaghetti_with_meatballs_m.jpg "Classic Italian Recipes from "Mad Hungry"")
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Mad Hungry, January 2011
- Yield Serves 6 to 8
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Ingredients
- 2 1/2 pounds bone-in chuck steak, or 2 pounds if boneless
- 1 teaspoon coarse salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 3 to 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon tomato paste
- 1 28-ounce can whole tomatoes, with juice
Directions
- Preheat the oven to 325 degrees Fahrenheit. Season the meat on both sides with salt and pepper. Heat a large ovenproof skillet over high heat and swirl in the olive oil. Brown the meat on both sides. Remove the meat from the skillet and take the pan off the heat.
- Stir into the pan the garlic, oregano, thyme, red pepper flakes, tomato paste, and whole tomatoes. Mash up the tomatoes with the back of a spoon, return the meat to the pan, spoon the sauce over it, and cover tightly.
- Braise in the oven for at least 2 hours, stirring occasionally. Uncover and cook for an additional 30 minutes, until the sauce has thickened up.
This was fantastic, I added white wine like another reviewer and I think it really pulled this rec pie together. Very tender, delicious meat sauce/recipe.
Saw this recipe prepared this week and decided to try it. I cooked it in my cast iron pot on the stove top and added a 1/2 cup of white wine for 2 hrs. Yum, Yum, Yum, Based upon other reviews, you can skim any excess oil prior to serving. Yummy!
Sorry about the double post, but I forgot to mention that I removed MOST of the outer fat from my meat. Not doing so would have ensured that mine was "greasy" too. Hope that helps!
I have cooked this twice. The 1st time the meat was "fall off the bone" tender. The second time I had to increase the cooking time to achieve that same tenderness. It was super yummy both times!
I finally tried this recipe today. I have to agree with Wiscill. Steak braised for two hours, not all that tender and very greasy, sauce was not thick. If I do it again, I think I may braise the fat out of the meat in plain water, then braise for longer than two hours with sauce in oven.
I followed the directions precisely, but the sauce did not thicken. The liquid also had a lot of fat in it. The meat was tender but not "fall of the bone" tender. However, the dish was quite tasty, and we enjoyed it despite the results being different than the picture or the TV segment. Any suggestions?
Oh no! Where are the videos?