Below is the recipe for the Picchiapo so you can begin trying some tasty old world cuisine.
Ingredients
- 1 pound beef brisket
- 1 cup dry white wine
- 2 carrots
- 3 onions
- 10 black peppercorns
- 3 cloves
- 2 tablespoons olive oil
- Sea salt
- 1 tablespoon fresh marjoram or 1/2 tablespoon dried
- Pinch of hot red pepper flakes
- 1 14-ounce can crushed tomatoes
Directions
1. Salt the beef all over and place on a plate. Refrigerate for 1 to 4 hours.
2. Place the beef in a large pot with water to cover. Over low heat, slowly bring the water to a very gentle simmer, skimming off any foam that rises to the top. Once the water simmers, add the wine, carrots, 2 of the onions, whole, the peppercorns and the cloves. Cook at a low simmer until the beef is fork tender, 1 1/2 to 2 hours. Transfer the meat to a plate and shred it with two forks. Coarsely chop the carrots. The rest of the cooking liquid can either be discarded or reduced to a broth, if desired. It should be strained before serving.
3. To make the sauce, heat the olive oil in a large skillet. Meanwhile, dice the remaining onion. Cook the onion with a pinch of salt in the oil over medium-low heat until translucent, stirring occasionally. Add the marjoram and hot pepper, stir a few times, then add the tomatoes. Cook until the sauce has thickened and reduced a bit, about 15 minutes.
4. Add the shredded beef and carrots to the tomato sauce and mix well. Cook for another 15 minutes. Serve immediately as a sandwich filling on soft bread, served over a slice of crusty bread, or as a stand-alone dish.
Recipe source: The Wednesday Chef
Photo source: Alice.tv
