3 tablespoons of vegetable oil
1 medium carrot, cut into large cubes
½ white onion, cut into large dice
2 garlic cloves, quartered
2 large sprigs of fresh thyme
2 teaspoons of salt, divided
1 large red onion, sliced crosswise into ¾-inch wheels
½ teaspoon of sherry vinegar
1. Preheat the oven to 350 degrees.
2. Choose an ovenproof skillet (with a lid) or a Dutch oven large enough to hold the meat comfortably while lying flat. Add 2 tablespoons of vegetable oil to the pan over high heat. When the oil begins to sparkle, add the meat and cook, 5 to 7 minutes per side, until nicely browned. Remove the meat and set aside.
3. Reduce the heat to medium-high. Add the carrot, onion and garlic and sauté until the vegetables start to brown but are still firm. Return the meat to the pan and add enough red wine to rise to the side of the meat.
4. Add the thyme and 1 teaspoon of salt. Cover and transfer to the oven. Braise the meat for 2h30, checking from time to time that the liquid does not dry out (if so, add more wine). The meat should be very tender and soft enough to be broken up with a fork. Transfer to a plate to rest and cool.
5. While the meat cooks, roast the red pepper over high heat, turning occasionally with tongs, until completely charred. Place in a bowl, cover with plastic wrap and let stand 20 minutes. Rub the charred parts with your fingers (some charred parts are fine) and cut the pepper into strips. If you don’t have a gas stove, place the pepper on a baking sheet lined with foil and place it in the oven at 350 degrees, turning occasionally, until it is tender and wrinkled, about 45 to 55 minutes. Remove and, when cool enough to touch, cut the pepper into strips.
6. Brush the red onion with the remaining 1 tablespoon of vegetable oil. In a skillet over high heat, toast the onion – without separating it into individual rings – until charred on the outside and lightly cooked on the inside. Place in a bowl and separate into rings. Add the peppers, olive oil, sherry vinegar and the remaining 1 teaspoon of salt, and mix well.
7. Strain the liquid in which the meat was cooked into a bowl. With two forks, separate the meat into large pieces and roughly cut them crosswise into 2 to 3 inch pieces. Mix the meat with the juices and coat well.
8. Cut the ciabatta in half. Place 1 slice of cheese on each top and bottom half. Arrange the meat on the bottom halves and the peppers on the top halves and place all the pieces of roll in the oven at 350 degrees. Cook until cheese is melted. Place the top halves on top of the bottom halves, cut in half and serve.
Per portion: 883 calories; 44 g of fat; 23 g of saturated fat; 130 mg of cholesterol; 51 g of protein; 50 g of carbohydrates; 7g of sugar; 4g fiber; 2,075 mg of sodium; 635 mg of calcium
Adapted from “‘Wichcraft” by Tom Colicchio and Sisha Ortúzar