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Rule No. 72: Stop Searing Your Meat
Milk Street Bowtie Roman Braised Beef with Tomato and Cloves

Roman Braised Beef with Tomato and Cloves

1 review

4 hours 30 minutes active

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Roman Braised Beef with Tomato and Cloves

Free

For this hearty Italian braise—garofolato di manzo alla romana—beef typically is cooked as a large roast, similar to a pot roast. We prefer cutting a chuck roast into chunks and simmering the meat as a stew. This ensures that the pieces are succulent and flavorful throughout, while also slightly reducing the cooking time. Cloves are the traditional seasoning; their earthy, subtly smoky, slightly bitter flavor complements the natural sweetness of the onion, fennel and tomatoes. To balance the deep, rich flavors of the stew, we serve it with a salad of fresh fennel, tomatoes and parsley; Polenta or crusty bread is an excellent accompaniment for absorbing the flavorful sauce.

6

Servings

Tip

Don't use ground cloves that have gone stale, as they won't add much flavor or fragrance to the braise. If your cloves have been in the pantry for more than a few months, uncap and take a whiff. The aroma should be sharp and strong. If not, it's time to get a new jar.

4 hours

30 minutes active

6-7 pounds boneless beef chuck roast, trimmed and cut into 2-inch chunks
¾ teaspoon ground cloves
Kosher salt and ground black pepper
4 ounces pancetta, roughly chopped
6 medium garlic cloves, smashed and peeled
1 medium yellow onion, halved and thinly sliced
1 medium fennel bulb, trimmed, halved, cored and thinly sliced
28 ounce can whole peeled tomatoes, crushed
2 teaspoons fresh thyme, minced
Ingredients
  • 6-7

    pounds boneless beef chuck roast, trimmed and cut into 2-inch chunks

  • ¾

    teaspoon ground cloves

  • Kosher salt and ground black pepper

  • 4

    ounces pancetta, roughly chopped

  • 6

    medium garlic cloves, smashed and peeled

  • 1

    medium yellow onion, halved and thinly sliced

  • 1

    medium fennel bulb, trimmed, halved, cored and thinly sliced

  • 28

    ounce can whole peeled tomatoes, crushed

  • 2

    teaspoons fresh thyme, minced

Directions
  1. 01
    Heat the oven to 325°F with a rack in the lower-middle position. Place the beef in a large bowl and season with the cloves, 1½ teaspoons salt and 2 teaspoons pepper.
  2. 02
    In a large Dutch oven over low, cook the pancetta, stirring occasionally, until sizzling and the fat has begun to render, about 5 minutes. Increase the heat to medium-low and continue to cook, stirring occasionally, until the pieces begin to brown, another 7 minutes. Add the garlic, onion and fennel, then increase to medium. Cook, stirring occasionally, until the vegetables are softened and translucent, about 6 minutes. Stir in the tomatoes and bring to a simmer. Stir in the beef, then cover, transfer to the oven and cook for 2 hours.
  3. 03
    Remove the pot from the oven. Stir, then return to the oven uncovered. Cook until a skewer inserted into a piece of beef meets no resistance, another 1 to 1½ hours. Using a slotted spoon, transfer the meat to a medium bowl. With a wide spoon, skim off and discard the fat from the surface of the cooking liquid, then bring to a boil over medium-high, scraping up any browned bits. Cook until the liquid has thickened to the consistency of heavy cream, 10 to 12 minutes.
    See Demo
    09 20 18 Cpk 307
  4. 04
    Stir in the thyme, then return the beef to the pot. Reduce to medium and cook, stirring occasionally, until the meat is heated through, about 5 minutes. Taste and season with salt and pepper.
Tip: Don't use ground cloves that have gone stale, as they won't add much flavor or fragrance to the braise. If your cloves have been in the pantry for more than a few months, uncap and take a whiff. The aroma should be sharp and strong. If not, it's time to get a new jar.
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Mains

Reviews
Laney C.
June 10, 2022
Surprisingly fresh for a roast
This was pretty hands off, and a really delicious unusual flavor profile. You must top it with the fennel salad!
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Roman Braised Beef with Tomato and Cloves

Get Ready to Cook

6

Servings

4 hours

30 minutes active

Tip

Don't use ground cloves that have gone stale, as they won't add much flavor or fragrance to the braise. If your cloves have been in the pantry for more than a few months, uncap and take a whiff. The aroma should be sharp and strong. If not, it's time to get a new jar.

Ingredients
  • 6-7

    pounds boneless beef chuck roast, trimmed and cut into 2-inch chunks

  • ¾

    teaspoon ground cloves

  • Kosher salt and ground black pepper

  • 4

    ounces pancetta, roughly chopped

  • 6

    medium garlic cloves, smashed and peeled

  • 1

    medium yellow onion, halved and thinly sliced

  • 1

    medium fennel bulb, trimmed, halved, cored and thinly sliced

  • 28

    ounce can whole peeled tomatoes, crushed

  • 2

    teaspoons fresh thyme, minced

Step 1 of 4

Season Beef

6-7
pounds boneless beef chuck roast, trimmed and cut into 2-inch chunks
¾
teaspoon ground cloves
Kosher salt and ground black pepper

Heat the oven to 325°F with a rack in the lower-middle position. Place the beef in a large bowl and season with the cloves, 1½ teaspoons salt and 2 teaspoons pepper.

Step 2 of 4

Combine Ingredients In Dutch Oven

4
ounces pancetta, roughly chopped
6
medium garlic cloves, smashed and peeled
1
medium yellow onion, halved and thinly sliced
1
medium fennel bulb, trimmed, halved, cored and thinly sliced
28
ounce can whole peeled tomatoes, crushed

In a large Dutch oven over low, cook the pancetta, stirring occasionally, until sizzling and the fat has begun to render, about 5 minutes.


Increase the heat to medium-low and continue to cook, stirring occasionally, until the pieces begin to brown, another 7 minutes. Add the garlic, onion and fennel, then increase to medium.


Cook, stirring occasionally, until the vegetables are softened and translucent, about 6 minutes. Stir in the tomatoes and bring to a simmer. Stir in the beef, then cover, transfer to the oven and cook for 2 hours.

Step 3 of 4

Continue to Cook

Remove the pot from the oven. Stir, then return to the oven uncovered. Cook until a skewer inserted into a piece of beef meets no resistance, another 1 to 1½ hours.


Using a slotted spoon, transfer the meat to a medium bowl. With a wide spoon, skim off and discard the fat from the surface of the cooking liquid, then bring to a boil over medium-high, scraping up any browned bits.


Cook until the liquid has thickened to the consistency of heavy cream, 10 to 12 minutes.

Step 4 of 4

Finish and Serve

2
teaspoons fresh thyme, minced

Stir in the thyme, then return the beef to the pot. Reduce to medium and cook, stirring occasionally, until the meat is heated through, about 5 minutes. Taste and season with salt and pepper.

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