Picchiapò
Picchiapò is a classic Roman dish of shredded leftover boiled beef simmered in a rich tomato sauce with sweet onions and herbs.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Large wide saucepan or skillet
- •Chef's knife
- •Cutting board
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 21 g
- carbs
- 14 g
- fibre
- 3 g
- protein
- 38 g
- calories
- 410 kcal
Instructions
- 1
Warm the extra virgin olive oil in a large wide saucepan over medium-low heat.
- 2
Add the sliced onions and a pinch of salt to the pan.
- 3
Cook gently for 12 to 15 minutes until the onions are soft and pale golden.
- 4
Pour in the dry white wine and let it bubble until the sharp alcohol aroma evaporates.
- 5
Stir in the crushed plum tomatoes and the dried chilli flakes.
- 6
Simmer the sauce gently for 10 minutes until the tomatoes begin to thicken.
- 7
Add the shredded boiled beef, chopped marjoram, and a splash of beef broth.
- 8
Stir thoroughly to coat the beef in the rich tomato and onion sauce.
- 9
Simmer on low heat for 15 minutes so the meat absorbs the flavours.
- 10
Season with salt and freshly cracked black pepper before serving hot.
Chef's tips
Cook the onions slowly so they soften completely without browning too fast. If the meat becomes too dry while simmering, add a few spoonfuls of leftover beef broth. Fresh marjoram gives this Roman dish its characteristic herbal note, so use it whenever possible.
Ingredient substitutions
- cooked boiled beef → cooked boiled brisket, chuck, or pot roast leftover from making broth
- fresh marjoram → half the quantity of dried marjoram or fresh oregano
- dry white wine → an equal splash of beef broth with a teaspoon of white wine vinegar
Storage
Keep leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a saucepan over medium-low heat with a splash of water or broth until hot throughout.
Common mistakes to avoid
- •Frying the onions too quickly, which leaves them sharp and crunchy instead of sweet and melt-in-the-mouth.
- •Boiling the sauce violently, which can make the already-cooked beef tough and stringy.
- •Skipping the marjoram, which removes the classic aromatic Roman profile.
Serving suggestions
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