Rating: 3.16 stars
122 Ratings
  • 5 star values: 23
  • 4 star values: 18
  • 3 star values: 44
  • 2 star values: 27
  • 1 star values: 9

Serve this tender, fall-off-the-bone meat with bread, polenta, or sauteed Swiss chard. You can also present it as a "sauce" by shredding the meat, mixing it with the leftover tomatoes from the pan, and tossing with pasta.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Mad Hungry, January 2011, Mad Hungry, January 2011

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Read the full recipe after the video.

Recipe Summary test

Yield:
Serves 6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (9)

122 Ratings
  • 5 star values: 23
  • 4 star values: 18
  • 3 star values: 44
  • 2 star values: 27
  • 1 star values: 9
Rating: 5.0 stars
01/18/2020
This has been a traditional "plate" in OUR familia for as long as I can remember, it's plain and yet simple to make, with the right ingredients, it turns out absolutely delicious! The ONLY thing missing is the fresh grated provolone when it's fresh right outta the oven 🇮🇹👌🏽 #italiansdoitbetter
Rating: Unrated
06/13/2015
Not at all a traditional recipe. In fact, it defies the concept of pizzaiola. But nonetheless, I love me a tender steak recipe. I'm trying this tonight with some add-ins from other recipes. I think this will be good for my family as my mother and girlfriend both prefer steak well-done as opposed to medium-rare as a traditional recipe would call for. Will post results and everyone's reactions.
Rating: 5 stars
04/10/2014
I've made this a few times and it is absolutely delicious as well as easy to make! A winner for sure!
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Rating: 5 stars
08/27/2012
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.
Rating: Unrated
06/30/2012
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!
Rating: Unrated
11/04/2011
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!
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Rating: Unrated
11/04/2011
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!
Rating: Unrated
10/09/2011
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.
Rating: Unrated
01/18/2011
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?
Rating: Unrated
01/17/2011
Oh no! Where are the videos?