Here's a dish that's truly prepared in slow motion. A thick, lean cut of beef is lightly salted, slicked with olive oil, and left to marinate overnight. The meat is seared in a deep heavy pot until crusty on the outside. Finally the pot is covered, and the meat is finished over low heat. No liquid is added, but because of its thickness, the meat steams and browns at the same time.
The beef comes out perfectly cooked, rare and juicy. With it, I serve a cazuela filled with small, lush piquillo peppers. These marvelous peppers, purchased in jars or cans, are heated slowly until they release their juices, making an unctuous and colorful garnish.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.