Boiled Beef Pizzaiola

Here’s the thing about pizzaiola: it’s what Italian grandmothers have been doing with leftover boiled beef for generations. Sliced beef gets layered in a shallow baking dish, smothered in a robust sauce of canned tomatoes, fresh garlic, parsley, and oregano, then drizzled with good olive oil and baked until everything melds into something far greater than the sum of its humble parts.

This is frugal cooking at its finest. The tomato mixture keeps the beef moist while the edges of the sauce caramelize and concentrate. It’s the kind of dish that fills the kitchen with the warm scent of oregano and garlic, making everyone wander in asking “what’s for dinner?"

Serve it over crusty bread to soak up every last drop of that sauce, or alongside polenta for a heartier plate.

Kitchen Tips

• Use well-drained canned tomatoes but save the juice. Those 2 tablespoons of reserved liquid add just enough moisture without making the dish watery.
• Slice the boiled beef thin and arrange in a single layer so every piece gets coated in sauce.
• A drizzle of good extra-virgin olive oil right before serving brightens the whole dish.