GRANDPA'S BRAISED BEEF

Steps:

• Pre-heat the oven to 325ºF.
• Heat a large skillet over medium heat with a thin layer of EVOO. Add the onions and garlic to the hot EVOO and sweat them until very soft and very light caramel in color, 20-30 minutes. Turn off the heat and reserve.
• Heat a large Dutch oven over medium-high heat. Add a thin layer of EVOO to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12-15 minutes.
• Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes, working over a bowl to catch their juices.
• Arrange half of the onions over top of the meat. Season with salt, pepper and 1 tablespoon thyme. Arrange half of the potatoes over the onions and dress with a liberal drizzle of EVOO, about 1 tablespoon, salt, pepper, half of the rosemary and a handful freshly grated cheese Parmigiano Reggiano. Top the potatoes with half of the tomatoes and their juices and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add the basil to the top layer of tomatoes.
• Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
• To reheat: Reheat, covered, in a pre-heated 325ºF oven until warmed through, 45-60 minutes. Take the lid off the pot, drizzle the top of the meat with EVOO, sprinkle with cheese, and broil to lightly crust the top.
• Cut down through the layers of the potatoes, tomatoes and onions to portion the meat. Serve in shallow bowls with crusty bread and pan juices.