Beef Spezzatino with Potatoes and Bitter Cavolo Nero
Ingredients
800 gr of chucks steak cut into large chunks (use rice flour for a gluten free option)
2 cups plain flour (for dredging)
3-4 bay leaves
5 medium potatoes
4 tablespoons of extra-virgin olive oil
1x50 gr piece of smoked pancetta
1 brown onion, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
200 ml of red wine
2x400 gr tins of tomatoes
1 lt of water
salt and pepper for seasoning
1 bunch of cavolo nero, ribs removed, leaves shredded
1x can tin tomatoes
Method
Heat up 3 tablespoons of oil in a large heavy-based saucepan. Dredge the beef in flour and brown on all sides, add in your chunk smoked pancetta, for 2-3 minutes. Season with salt, then lift out the beef and set aside.
Add the remaining oil to the pan along with, celery carrot and onion and stir fry until caramelized. Return the beef to the saucepan, deglaze with red wine, and cook out the alcohol for 3-4 minutes. Add the tomatoes, bay leaves, and enough water to submerge the beef, season with salt and bring to a simmer. Turn the heat to low and cover with a lid. Cook for 2 hours or until the meat starts to fall apart.
Peel the remaining potatoes and cut them into wedges, add to the dish, cover with a lid and cook for a further 40 minutes to allow the potatoes to cook and the excess liquid to reduce slightly. Taste for salt and adjust to your taste.
Add the cavolo nero (rib removed), turn off the heat, cover with a lid and allow steam to wilt the leaves.
Serve hot with some crusty bread and a grinding of black pepper.