Hands-on Time
1 Hour 47 Mins
Total Time
16 Hours
Serves 8 (serving size: about 2/3 cup beef mixture and about 1 1/2 teaspoons parsley mixture)
Photo: Tara Donne; Styling: Alistair Turnbull

How to Make It

Step 1

Combine first 10 ingredients in a Dutch oven over high heat. Cook 8 minutes or until salt and sugar dissolve, stirring occasionally; remove from heat. Cool completely. Place beef in brine; cover and refrigerate overnight.

Step 2

Remove beef from brine; pat dry. Refrigerate, uncovered, 6 to 24 hours or until dry and tacky.

Step 3

Heat a large enameled cast-iron Dutch oven over medium heat. Add 3 tablespoons oil; swirl to coat. Season beef with pepper. Place half of beef in pan; cook 15 minutes, turning to brown on all sides. Remove from pan. Discard oil. Repeat procedure with remaining 3 tablespoons oil and beef, reserving 1 tablespoon oil in pan.

Step 4

Preheat oven to 325°. Add onion, celery, carrot, and grated garlic cloves to pan; cook 15 minutes, stirring frequently to scrape up browned bits. Add tomato paste and anchovies; cook 5 minutes, stirring frequently. Add oregano and paprika; cook 1 minute. Add wine, vinegar, and agave; simmer 10 minutes or until liquid is almost gone. Add stock; bring to a simmer.

Step 5

Return beef to pan. Spoon vegetables over beef; simmer 5 minutes. Cover and braise at 325° for 3 hours, basting every 30 minutes.

Step 6

Remove beef from pan. Cool liquid slightly; skim and discard fat from surface of liquid. Remove meat from bones; discard bones. Cut beef across the grain into slices. Bring vegetable mixture to a boil over medium-high heat; reduce heat, and simmer until reduced to 3 cups or until slightly thickened, stirring frequently. Return beef to pan. Refrigerate overnight, or serve immediately.

Step 7

Combine parsley, rind, and garlic. Sprinkle over beef.

Recipe adapted from Slow Fires. Copyright 2015 by Justin Smillie. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. $40, 320 pages.

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