Torta Annegato Recipe

Sear the Beef

In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the beef chuck roast with salt and black pepper. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove the beef and set aside.

Cook the Onions and Garlic

In the same pot, add sliced onions and cook until they start to caramelize, about 5-7 minutes. Add the minced garlic and cook for another 2 minutes until fragrant.

Braised Beef

Return the seared beef to the pot. Add beef broth, oregano, and thyme. Bring to a simmer, cover, and reduce heat to low. Cook for 2-3 hours, or until the beef is tender and shreds easily.

Shred the Beef

Once the beef is done, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and stir to combine with the juices.

Prepare the Baguette

Preheat your oven to 400°F (200°C). Slice the French baguette in half lengthwise.

Spread Garlic Butter

In a small bowl, mix the softened butter with minced garlic (from the 10 cloves used earlier). Spread the garlic butter evenly on both halves of the baguette.

Toast the Baguette

Place the baguette halves on a baking sheet and toast in the preheated oven for about 8-10 minutes until golden and crispy.

Assemble the Torta Annegato

Remove the toasted baguette from the oven. Pile the shredded beef and onion mixture generously onto one half of the baguette. Top with fresh chopped parsley.

Serve

Top with the other half of the baguette, slice into portions, and serve immediately while hot.