La Genovese - salt pork

Method

• With a mezzaluna or a very sharp knife, mince the salt pork, salame, and prosciutto to a fine paste.
• In a terra-cotta or enameled cast-iron casserolejust large enough to hold the beef and its accessorieswarm the olive oil over a medium flame and soften the paste in it.
• Pat the beef dry with absorbent paper towels and brown it in the fragrant fat, crusting it well on all sidesa process that takes at least 10 minutes.
• Remove the now deeply crusted beef to a holding plate.
• Add the onions, carrots, and celery to the pot, rolling them about in the fat, softening them without coloring them.
• Add the tomato puree, the sea salt, and the wine, stirring, scraping at the residue in the pan and letting the sauce simmer gently for 1 minute before returning the beef to the pot.
• Cover the casserole tightly and, over a low flame, braise the beef, its liquids barely simmering, for 2 1/2 hours.
• When the beef is fork-tender, it is properly cooked.
• Should it require longer braising, add a few tablespoonfuls more of wine, replace the lid, and let the whole continue to cook for 20 to 30 minutes more.
• Permit the dish a 1/2 hours repose.
• I would never think to strain the sauce of all the lush debris remaining from the aromatics, the salame, and the prosciutto.
• I suppose, though, a classic Swiss cook might think to improve it by straining it.
• Id hope for his sake that he might spread the resultant paste on a heft of warm toast and eat it for his own private lunch.
• Should you wish to precede its presentation with pasta, see the instructions on page 71.