The Chew: Michael Symon Mom’s Italian Beef Recipe

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The Chew: Michael Symon Mom’s Italian Beef

The host of America’s Funniest Home Videos and Unwrapped 2.0 Alfonso Ribeiro was thrilled to be back on The Chew and in the kitchen with Michael Symon. Alfonso revealed that while traveling overseas, he actually had the opportunity to try reindeer heart and was surprised by how much he enjoyed it. As a bit of a foodie, Michael was excited to share a meaty recipe he knew Alfonso would love. He asked for his help in making his Mom’s Italian Beef, and Alfonso happily pitched in!

To get this tasty recipe, click next page.

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The Chew: Mom’s Italian Beef Recipe Ingredients

The Chew: Michael Symon Mom's Italian Beef Recipe

Michael Symon’s Italian Beef recipe was “pulled from the vault” as a recipe that he frequently enjoyed when he was growing up. (jeffreyww / Flickr)

For Yia Yia’s Sunday Sauce:

  • 2 lbs meat beef bones
  • 1 tbsp Kosher salt
  • 2 28-oz cans whole peeled San Marzano tomatoes
  • 1 tbsp fresh oregano – leaves
  • 1 fresh bay leaf
  • 1/4 C olive oil
  • 1 large Spanish onion – peeled, finely diced
  • 6 cloves garlic – peeled, sliced
  • 1 C dry white wine
  • 1 tbsp red pepper flakes

For the Italian Beef:

  • 2 tbsp olive oil
  • 1 small celery root – peeled, 1-inch pieces
  • 2 cloves garlic – peeled, smashed
  • 2 C water
  • 3 lbs rump roast
  • 1 carrot – 1-inch pieces
  • 1 onion – peeled, large dice
  • 2 C red wine
  • 2 dry bay leaves

To Serve:

  • 1/4 C parsley – leaves only
  • 1 1/2 lbs dried rigatoni

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The Chew: Mom’s Italian Beef Recipe Directions

For Yia Yia’s Sunday sauce:

  1. In a large sauce pot over medium heat, add the olive oil
  2. Add the beef bones and cook until browned
  3. Add the onions and cook until translucent, about 2 minutes
  4. Add 1 tbsp salt and the garlic, then cook until soft, about 3 minutes
  5. Squeeze the tomatoes, one at a time, into the pan with the juice
  6. Add the oregano, wine, bay leaf, and red pepper flakes
  7. Season with pepper and bring the sauce to a simmer
  8. Reduce the heat to the lowest simmer and let cook for 8 hours, letting the sauce reduce about 1/3
  9. Remove the bones and the bay leaf and set aside 4 C

For the Italian Beef:

  1. Preheat the oven to 300 degrees
  2. Season the rump roast with salt and pepper
  3. In a large Dutch oven over high heat, add the olive oil
  4. When the oil is almost smoking, sear the meat on all sides for a couple minutes
  5. Remove the roast from the pot to a plate
  6. Add the celery root, carrots, and onions
  7. Cook the vegetables until browned, about 3 minutes
  8. Add the garlic and cook for 1-2 minutes
  9. Add the wine and scrape the browned bits from the bottom of the pot
  10. Add 4 C of Yia Yia’s Sunday Sauce, 2 C water, and the bay leaves
  11. Put the roast back into the pot and bring the liquid to a simmer
  12. Season with salt and pepper
  13. Cover the pot and put it in the oven for 3 hours, basting the meat occasionally while it cooks
  14. When nearly ready to serve, make the rigatoni

For the Rigatoni:

  1. In a large sauce pot filled with boiling water over medium heat, add the rigatoni
  2. Cook according to package directions until al dente

To Serve:

  1. Remove the bay leaves from the pot
  2. Remove from the rump roast to a cutting board and shred using two forks
  3. Return the meat to the pot, add the rigatoni, and toss to coat

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