Ingredients: |
Ingredients: NOTE: Check your jar of ground gloves for freshness as they can go stale if kept too long. Uncap and sniff them the aroma should be sharp and strong. If not, time to buy a new jar.
6-7 lbs Boneless Beef Chuck Roast, trimmed and cut into 2-inch chunks
3/4 tsp Ground Cloves (or more if you prefer a stronger note).
4-oz 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-oz can whole peeled tomatoes, crushed
2 tsp Fresh Thyme, minced
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Directions: |
Directions:NOTE: If using your oven: Preheat to 325F with rack in lower-middle position.
If using a Pressure Cooker or Instant Pot....prepare recipe as described below and pressure cook for 20 mins with all ingredients.
1. Place beef in large bowl and season with cloves and 1-TBS salt and 2 tsp pepper2
2. In a large Dutch Oven over low, cook pancetta, stirring occasionally, until sizzling and fat has begun to render, about 5-mins.
3. Increase heat to medium-low and continue to cook, stirring occasionally, until the pieces begin to brown, another 7-mins (+/-).
4. Add the garlic, onion and fennel, then increase to medium. Cook, stirring occasionally, until the vege are softened and translucent, about 6-mins (+/-).
5. Stir in the tomatoes and bring to a simmer.
6. Add beef, cover and transfer to the oven and cook for 2-hours.
NOTE: If using an Instant Pot or pressure cooker, pul lid on and once pressure comes up, set the timer for 20-mins. When cooking is done, it will take 15-20 mins for pressure to return to normal or, you make use the quick method before removing lid.
7. Remove pot from oven, stir and return to oven uncovered and continue cooking for 1 - 1.5 hours until a skewer inserted into a piece of beef meets no resistance.
8. When meat is done, use a slotted spoon remove beef from pot. If any fat is on surface, remove with a wide spoon.
9. Place pot on stove and bring to a boil, scraping up any browned bits. Cook until the liquid has thickened to consistency of heavy cream, 10 to 12 mins (NOTE: I used a small jar with lid to mix up equal parts flour and hot water---shaken well, added to sauce to thicken quickly).
10. Stir in Thyme, return beef to pot. Reduce to medium heat and cook, stirring occasionally until beef is heated through, about 5-mins. Taste and season with salt & pepper as needed. |
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