Braised "Beef Steak with Bone" and Orzo

Chef's notes

This extremely flavorful comfort dish is also very inexpensive to make. Most inexpensive cuts of beef (or most other meats) will also work in this dish.

Steak is lightly flowered and sautéed in a pot with olive oil. The meat is temporarily removed. An “odori”, aromatic herbs are diced or minced with carrots, celery and onions. Italians frequently also add minced salt pork for fat and flavor. I optionally add finely chopped pancetta, Italian bacon instead.

Uncooked, the mixture is referred to as “battuto”. Once cooked, Italians call the mixture “soffritto”. It is a fabulous base for braising. I add rosemary, sage, garlic, tomato paste, broth and wine to this great base.

Orzo absorbs excess juices and adds bulk and texture while delivering flavor.

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Ingredients

3 pounds thin sliced steak with bone
Flour for dredging
Olive oil
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1 garlic clove finely chopped
3 sage leaves, coarsely chopped
1 2-inch sprig rosemary
2 tablespoons tomato paste
2 cups chicken stock
1 cup dry white wine
1 cup orzo, rice shaped pasta

Instructions

Use a high rimmed pot (I prefer cast iron) that can also be placed directly in the oven for final cooking. Dredge steak in flour and brown on all sides; remove.
Add diced carrots, celery and onion to the pan. Sauté until softened. Brown garlic. Stir in the tomato paste.
Add broth, wine, sage, and the sprig of rosemary. Reduce liquid by about half. Add steak and place in a 325° oven. Periodically rotate meat, adding additional broth as needed.
Steak should be very tender in about 2 hours. Remove steak. Stir in orzo. Add additional broth as needed. When orzo is cooked al dente, reheat steak in the sauce. Remove rosemary sprig and serve.

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Braised "Beef Steak with Bone" and Orzo