Francesina Toscana by @federicofusca

4h

4 servings

🥩

1 kg

Beef muscle

🍲

2 l

Vegetable broth

🧅

4

Onions

🍅

300 g

Tomatoes

🧂

5 g

Salt

⚫

1 g

Pepper

🍞

1

Bread roll

🌿

15 g

Parsley

🧅

8 g

Fennel fronds

🧀

50 g

Pecorino cheese

🫒

45 ml

Olive oil

  1. Place
    • beef chuck roast
    • vegetable broth

    Place the beef chuck roast in a large pot and cover it completely with the vegetable broth.

  2. Simmer
    • beef chuck roast
    • vegetable broth

    Bring the broth to a gentle simmer, then cook the beef over low heat for 180 minutes until very tender.

  3. Peel
    • yellow onion
    • Beef muscle

    Peel and finely slice the 4 yellow onions while the beef cooks.

  4. Heat
    • extra virgin olive oil
    • yellow onion

    Heat the extra virgin olive oil in a frying pan and sauté the sliced onions over medium-low heat until soft and lightly golden.

  5. Crush
    • canned peeled tomatoes
    • yellow onion

    Crush the canned peeled tomatoes by hand or chop them roughly, then add them to the softened onions.

  6. Slice
    • beef chuck roast
    • Vegetable broth

    Remove the tender beef from the broth and slice it carefully into thick pieces.

  7. Season
    • beef chuck roast
    • yellow onion
    • canned peeled tomatoes

    Nestle the sliced beef into the onion and tomato sauce, then season with salt and black pepper.

  8. Simmer
    • beef chuck roast
    • yellow onion
    • canned peeled tomatoes

    Cover the pan partially and simmer the beef in the sauce over low heat for 40 minutes.

  9. Blend
    • fresh parsley
    • fresh fennel fronds
    • Pecorino cheese

    Blend the fresh parsley, fresh fennel fronds, Pecorino cheese, and 1 tablespoon of cooking sauce into a thick green sauce.

  10. Spoon
    • rosette bread roll
    • yellow onion
    • canned peeled tomatoes

    Split the rosette bread roll and spoon some tomato-onion sauce onto the bottom half.

  11. Fill
    • rosette bread roll
    • beef chuck roast
    • yellow onion

    Fill the roll with the braised beef, then finish with more sauce and the green Pecorino herb sauce.

Francesina Toscana by @federicofusca

4h

4 servings

🥩

1 kg

Beef muscle

🍲

2 l

Vegetable broth

🧅

4

Onions

🍅

300 g

Tomatoes

🧂

5 g

Salt

⚫

1 g

Pepper

🍞

1

Bread roll

🌿

15 g

Parsley

🧅

8 g

Fennel fronds

🧀

50 g

Pecorino cheese

🫒

45 ml

Olive oil

Preparation Steps

  1. Step 1/11

    Place the beef chuck roast in a large pot and cover it completely with the vegetable broth.

    🥩beef chuck roast
    🍲vegetable broth
    🍲large pot
    🥄ladle

  2. Step 2/11

    Bring the broth to a gentle simmer, then cook the beef over low heat for 180 minutes until very tender.

    🥩beef chuck roast
    🍲vegetable broth
    🍲large pot

  3. Step 3/11

    Peel and finely slice the 4 yellow onions while the beef cooks.

    🧅yellow onion
    🔪chef's knife
    🪵cutting board

  4. Step 4/11

    Heat the extra virgin olive oil in a frying pan and sauté the sliced onions over medium-low heat until soft and lightly golden.

    🫒extra virgin olive oil
    🧅yellow onion
    🍳frying pan
    🥢tongs

  5. Step 5/11

    Crush the canned peeled tomatoes by hand or chop them roughly, then add them to the softened onions.

    🍅canned peeled tomatoes
    🧅yellow onion
    🪵cutting board
    🔪chef's knife
    🍳frying pan

  6. Step 6/11

    Remove the tender beef from the broth and slice it carefully into thick pieces.

    🥩beef chuck roast
    🥢tongs
    🪵cutting board
    🔪chef's knife

  7. Step 7/11

    Nestle the sliced beef into the onion and tomato sauce, then season with salt and black pepper.

    🥩beef chuck roast
    🧅yellow onion
    🍅canned peeled tomatoes
    🧂salt
    ⚫black pepper
    🍳frying pan
    🥢tongs

  8. Step 8/11

    Cover the pan partially and simmer the beef in the sauce over low heat for 40 minutes.

    🥩beef chuck roast
    🧅yellow onion
    🍅canned peeled tomatoes
    🍳frying pan

  9. Step 9/11

    Blend the fresh parsley, fresh fennel fronds, Pecorino cheese, and 1 tablespoon of cooking sauce into a thick green sauce.

    🌿fresh parsley
    🥕fresh fennel fronds
    🧀Pecorino cheese
    🥤blender
    🧀grater
    🥄ladle

  10. Step 10/11

    Split the rosette bread roll and spoon some tomato-onion sauce onto the bottom half.

    🍞rosette bread roll
    🧅yellow onion
    🍅canned peeled tomatoes
    🔪chef's knife
    🪵cutting board
    🥄ladle

  11. Step 11/11

    Fill the roll with the braised beef, then finish with more sauce and the green Pecorino herb sauce.

    🍞rosette bread roll
    🥩beef chuck roast
    🧅yellow onion
    🍅canned peeled tomatoes
    🌿fresh parsley
    🥕fresh fennel fronds
    🧀Pecorino cheese
    🥢tongs
    🥄ladle

Composition

Ingredients

Types

Vegetables, Seasonings, Dairy

Ingredients

Beef muscle, Vegetable broth, Onions, Tomatoes, Salt, Pepper, Bread roll, Parsley, Fennel fronds, Pecorino cheese, Olive oil

Notes

Beef muscle (cappello del prete cut), Vegetable broth (as needed), Onions (blonde onions), Tomatoes (peeled), Salt (as needed), Pepper (as needed), Bread roll (rosetta roll), Parsley (for the green sauce), Fennel fronds (finocchietto, for the green sauce), Pecorino cheese (for the green sauce), Olive oil (used to fry the onions)

Allergens

celery, milk

Dietetics

Dietary regimen

High protein

Calories

780 kcal

Macro nutrients

Protein: 55g, Carbohydrates: 51g, Fat: 39g, Fiber: 7g, Sugars: 12g

Nutritional Information

Minerals

Calcium: 310mg, Iron: 6.5mg, Potassium: 1050mg, Sodium: 1180mg, Zinc: 10mg

Vitamins

Vitamin A: 180µg, Vitamin C: 32mg, Vitamin B12: 4.8µg, Vitamin K: 210µg

Preparation

Time Information

Preparation

20 minutes

Cooking

3 hours 40 minutes

Overall

4 hours 0 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

chef's knife, cutting board, large pot, frying pan, tongs, ladle, grater, blender

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Casual meal

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

Italy, Tuscany

Various

Aspect

Texture

Tender, Juicy, Saucy, Creamy, Soft, Crusty

Flavors

Savory, Meaty, Rich, Tomatoey, Herbaceous, Salty, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked beef out longer than 2 hours), fridge : 3 days (Store braised beef and sauce in an airtight container,Store green sauce separately,Assemble bread only before serving), freezer : 90 days (Freeze beef with tomato-onion sauce in an airtight freezer-safe container,Do not freeze the assembled sandwich,Prepare green sauce fresh after thawing)