Cima alla Genovese

Ingredients

• ¾ cup breadcrumbs
• 1 whole egg
• ¼ cup fresh parsley, finely chopped
• 3 tbsp pine nuts, chopped
• 1 piece beef brisket or chuck steak, 2-3 pounds
• 3 tbsp olive oil
• 14 oz canned tomatoes, crushed
• 1 to taste salt and black pepper

Instructions

1. 1

   Mix breadcrumbs, egg, parsley, pine nuts, and salt/pepper in a bowl until combined.

2. 2

   Lay beef flat on a cutting board. Using a sharp knife, carefully cut a pocket into the side of the meat, leaving a 1-inch border on all edges.

3. 3

   Stuff the bread mixture firmly into the pocket. Tie the meat closed with kitchen twine in 3-4 places to seal.

4. 4

   Heat olive oil in a 5-6 quart heavy pot or Dutch oven over medium-high until it shimmers, about 90 seconds.

5. 5

   Sear the stuffed beef 4-5 minutes per side without moving until browned on all sides. Transfer to a plate.

6. 6

   Pour crushed tomatoes into the pot, scraping up browned bits. Return beef to pot, nestling it into the sauce.

7. 7

   Reduce heat to low. Cover and simmer 60-75 minutes, turning the beef every 20 minutes. Meat should be fork-tender.

8. 8

   Transfer beef to a cutting board. Tent loosely with foil and rest 10 minutes while the sauce cools slightly.

9. 9

   Skim excess fat from the sauce. Season with salt and pepper to taste. Simmer uncovered 2-3 minutes to concentrate flavors.

10. 10

    Remove twine from beef. Slice against the grain into 0.5-inch-thick slices. Arrange on a platter.

11. 11

    Pour sauce over sliced beef. Serve hot with crusty bread or alongside pasta.

Tools you’ll need

• sharp knife
• cutting board
• large mixing bowl
• 5-6 quart Dutch oven or heavy pot with lid
• kitchen twine
• wooden spoon or spatula
• meat thermometer (optional)

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