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Roman Braised Beef with Tomato and Cloves
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
Ingredients
-
6-7
pounds boneless beef chuck roast, trimmed and cut into 2-inch chunks
-
¾
teaspoon ground cloves
Directions
-
01Heat 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.
Pardon the interruption
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October 29, 2022
My favorite meal in the world
This is my go to choice on my birthday as the contrast of flavors/textures is absolutely delicious especially considering how easily it comes together.
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!
March 19, 2023
Savory Blessing
Made this tonight as I want to use up tomatoes. Though o had no fennel bulb, I used its seed and celery for texture. Incredible! Thank you!
August 1, 2023
What if I don't like fennel?
We don't like fennel. What can we substitute?
Hi; I made this last week and I followed the time and temperature directions. After I finished with the 1 hour with lid off at 325 the beef was dry and sauce was all but gone. I liked the flavor and plan on cooking again. How do you suggest that I keep the beef moist and allow for enough sauce? Thank you
Hi Michael - It's possible your particular cut of meat wasn't as juicy and/or the surface area of your Dutch oven was larger than ours causing the sauce to evaporate too quickly (and there to be less of it). I would recommend adding 1/2 cup of water when you remove the cover and return the pot to the oven for that last hour of cooking. This should keep the meat moist and ensure there is enough sauce. Hope that helps!
Best,
The Milk Street Team
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Would this be a good make ahead braise or would it break apart more when reheating the next day?