Yield: 4 portions
Portion Size: 4 oz
Chuck Shoulder, cut into 4 equal amounts 1.25 lb
Fennel bulb, cut into 8ths 1 bulb
Onion, chopped ½ large
Tomato, heirloom(regular will do just as well) 2 large
Garlic, peeled 3 cloves
Bay Leaves 3 each
Salt 1 tbsp
Olive oil 1 tbsp
Here we go!
Grab a large skillet and place it on the stove at medium high until just lightly smoking. Season one side of the meat. Add oil to the pan and then add your meat. Let the meat brown on the unseasoned side for 4 minutes.
Remove the beef from the pan and add the fennel, garlic, and onion. Season with 1 tbsp of salt, cover, turn the heat to medium low, and let it all cook for 10 minutes until soft and see through.
Add the tomatoes to the pot and leave uncovered, stirring occasionally until the tomatoes have broken down into a stew-like consistency.
Add the beef and bay leaves back into the pot. Cover the pot and bring it to a simmer.
You want to simmer for at least 2 hours so that when its finished cooking, the meat can be pulled apart by forks.