Italian Braised Beef & Potato Spezzatino
One of the many delicious recipes from my cookbook ” My Taste of Sicily” – Grab your copy here.
It never ceases to amaze me the simplicity of Italian cooking – in this case my “Italian Braised Beef & Potato Spezzatino” is evidence that the fewer the ingredients, the better the flavour of the dish. This dish is a favourite with the men and makes a hearty winter meal served with crusty bread.
Most traditional Sicilian dishes could give the four ingredients approach to cooking a run for their money. This dish of beef, potatoes, onions and stock is no exception and one that has been a favourite of my brothers all their lives. It was always their special birthday dinner request, much to our mother’s delight. Although the dish traditionally requires beef stock, my mother has made this dish for the past thirty years using water instead, and the rich meaty flavour always remains, just as I first remember it. You could also use veal steaks if you prefer, in which case, cut it into 1.5 – 2 cm cubes.
- 1/2 cup (125 ml) olive oil
- 1 onion, diced
- 500 g potatoes, cut into 1 ½ cm cubes
- 1 kg stewing beef or chuck steak, cut into 1 ½ cm cubes
- 1–1.5 litres beef stock or water
- sea salt and freshly ground black pepper
- ¼ cup roughly chopped flat-leaf parsley
- crusty bread, to serve