Carne alla pizzaiola
Laura in the Kitchen · ♥ 2.1K likes · 62.5K views · 10 min video
Read about sirloin (top or bottom; roast or steak) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- very thin pieces of beef
- fresh basil
- fresh cherry tomatoes
- tomato puree, crushed tomato
- dried Italian oregano
- olive oil
- salt
Get a pan very hot; season the thin beef with salt and sear about 10 seconds per side just to colour it, in batches so it does not steam; set aside on a plate.
- 2 cloves garlic
Add olive oil to the skillet with a couple of crushed garlic cloves and let them sizzle.
- crusty bread
Add the sliced cherry tomatoes, then some crushed tomatoes.
Basil late, oregano as the herb
Crush dried oregano between the fingers into the sauce, add a pinch of salt, cover and simmer about 10 minutes.
Turn the heat back up, return the beef (halved if large) with its juices, cover it with sauce and simmer gently a couple of minutes; for tougher braising beef, simmer at least an hour instead.