Meat, Italy
Boiled beef Roman style with onions, tomato and bread
Roman style boiled beef is a simmered dish for 4 people, ready in 2 hours and 30 minutes, rated easy, at about €3.40 per person. The beef, first cooked in broth, is sliced and simmered again in a sauce of slow cooked onions and tomato. The key to success is letting the onions soften gently before adding the tomato, and serving it with bread to soak up the sauce.
Tonight, your boiled beef gets a second act Roman style, simmered with sweet onions and tomato.
- Total time
- 2 h 30
- Difficulty
- Easy
- Cost per person
- €3.40
- Calories per person
- 630 kcalcalculated by Kiloach, your weight coach
- Season
- Fall, Winter
This dish starts from a simple idea, giving boiled beef a second life by simmering it in a tomato sauce with soft, slow cooked onions. The meat, already tender from its first cooking, slowly soaks up the flavors of white wine and crushed tomato. The result is a comforting dish with a melting texture, and a sauce that clings to the beef slices and practically begs for bread to mop it up.
It's an ideal recipe for a weeknight in fall or winter, especially if you already have boiled beef or leftover pot au feu to use up. It takes little hands on work and lets time do the job while the onions soften and the sauce reduces gently. If you can, make it a day ahead, the beef only gets better overnight.
The ingredients
Butcher
- Beef shank or chuck 800 g
Fruits and vegetables
- Onions 4
- Carrot 1
- Celery stalk 1
- Parsley 4 sprigs
Pantry
- Crushed tomatoesoften in the pantry 400 g
- Dry white wine 10 cl
- Olive oiloften in the pantry 3 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Bakery
- Country bread 1
Allergens Gluten, Celery
The step by step recipe
-
Put the beef into a pot of cold water with the carrot, celery, one onion and some salt, then let it simmer gently covered. If you already have leftover pot au feu, skip straight to the next step. 1 h 30
Skim well at the start, the broth and meat will stay clean.
-
Drain the beef, keep a cup of broth, and cut the meat into thick slices.
Cut against the grain, the meat will be more tender to bite into.
-
Thinly slice the remaining three onions and let them soften slowly in the oil with a pinch of salt. 20 min
Low heat and a lid set slightly ajar let the onions turn jammy without browning.
-
Pour in the wine, add the tomato, chopped parsley and a little broth, then return the beef slices to the sauce. 25 min
The sauce should stay smooth, add a bit more broth if it starts sticking.
-
Season generously with pepper and serve with the bread cut into thick slices for mopping up the plate.
A drizzle of raw olive oil just before serving wakes up the whole sauce.
Our tips to get it right
- Pick firm, yellow onions, they hold up better during long cooking without breaking down into mush in the sauce.
- If the sauce looks too thin at the end, let it simmer uncovered for a few minutes so it thickens naturally.
- Always keep a little broth on hand even if you don't use it all, it helps loosen a sauce that starts sticking without watering it down too fast.
The variations
- Swap the shank or chuck for beef cheek, it becomes even more tender after a long simmer.
- For a meatless version, use mushrooms and chickpeas instead of beef, and simmer them directly in the onion tomato sauce.
- To save time, start from leftover cooked pot au feu and skip straight to the sauce step, the dish will be ready in under 45 minutes.
What to serve it with
- Crusty bread for dipping
- Homemade mashed potatoes
- A glass of light red wine
Storage
Roman style boiled beef keeps for 2 to 3 days in the fridge in an airtight container, the sauce thickens a bit but stays good. It freezes well for up to 2 months in a suitable container. Reheat it gently in a skillet or saucepan with a splash of broth to bring back a smooth sauce.
Questions about this dish
Can I make this recipe without already having boiled beef?
Yes, just follow the first step, which is actually cooking the beef in water with the vegetables. Simply allow 90 minutes of cooking before moving on to the rest of the recipe.
Can this dish be made ahead of time?
It's actually recommended, the meat soaks up the sauce even better after a night in the fridge. Reheat it gently over low heat the next day, adding a little broth if needed.
Why cut the beef against the grain?
Cutting against the grain shortens the muscle fibers, which makes the meat more tender to bite into. This is especially useful for cuts like shank or chuck that have noticeable fibers.
Can I replace the white wine in the sauce?
Yes, you can swap it for the same amount of broth with a splash of lemon juice to keep a bit of acidity. The flavor will be slightly less complex but the dish will still turn out well.
How long does it take to make a Roman style boiled beef with onions, tomato and bread?
Count 2 h 30 in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a Roman style boiled beef with onions, tomato and bread?
About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a Roman style boiled beef with onions, tomato and bread cost?
About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, celery. Always check the labels of the products you buy.
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