Cima alla Genovese

Step 1

Mix breadcrumbs, egg, parsley, pine nuts, and salt/pepper in a bowl until combined.

Step 2

Lay beef flat on a cutting board. Using a sharp knife, carefully cut a pocket into the side of the meat, leaving a 1-inch border on all edges.

Step 3

Stuff the bread mixture firmly into the pocket. Tie the meat closed with kitchen twine in 3-4 places to seal.

Step 4

Heat olive oil in a 5-6 quart heavy pot or Dutch oven over medium-high until it shimmers, about 90 seconds.

Step 5

Sear the stuffed beef 4-5 minutes per side without moving until browned on all sides. Transfer to a plate.

Step 6

Pour crushed tomatoes into the pot, scraping up browned bits. Return beef to pot, nestling it into the sauce.

Step 7

Reduce heat to low. Cover and simmer 60-75 minutes, turning the beef every 20 minutes. Meat should be fork-tender.

Step 8

Transfer beef to a cutting board. Tent loosely with foil and rest 10 minutes while the sauce cools slightly.

Step 9

Skim excess fat from the sauce. Season with salt and pepper to taste. Simmer uncovered 2-3 minutes to concentrate flavors.

Step 10

Remove twine from beef. Slice against the grain into 0.5-inch-thick slices. Arrange on a platter.

Step 11

Pour sauce over sliced beef. Serve hot with crusty bread or alongside pasta.