Stracotto

1. 1

   Lemon Rosemary Salt-zest two lemons; in a food processor, combine 2 tablespoons roughly chopped rosemary, 1 large clove garlic and lemon zest; whirl until finely chopped.

2. 2

   Add 1/2 cup sea salt and pulse once or twice to mix; store in a cool dark place in an airtight glass jar for up to 2 months.

3. 3

   Stracotto-Preheat oven to 325u00b0.

4. 4

   An hour before starting to cook, cut the meat into large chunks, about 4 inches square; rinse meat and pat dry with paper towels; set aside to come to room temperature.

5. 5

   Pour 3 tablespoons of oil into a 5- to 7-quart Dutch oven (it should be just big enough to hold meat in 1 layer); tilt pot to coat bottom with oil.

6. 6

   Spread half the onion slices on bottom.

7. 7

   Top with meat, sprinkle with the salt, then cover with remaining onions.

8. 8

   Drizzle with remaining oil over all.

9. 9

   Cover pot tightly (if your lid isn't a good fit, cover pot with foil, then put lid on top of that).

10. 10

    Place in oven and cook until meat is literally falling apart, about 3 hours, stirring gently halfway through cooking.

11. 11

    Remove from oven and drain off fat.

12. 12

    Break up meat slightly with a large fork or spoon.

13. 13

    Sprinkle with parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.