00:00You like this pan, right?
00:01I brought it from home.
00:02Let me get my Martha Stewart on real quick.
00:04Hi, I'm Charlie Mitchell, Saga Restaurant in New York City,
00:07one of Food & Wine's Best New Chefs for 2026.
00:10Today, we're making beef porcignone,
00:11which also reminds me of my mother's pot roast.
00:13We have here a chuck roast,
00:15and we're just gonna get some color on it
00:16to build a fond in our pan,
00:18but also render some of the fat.
00:20Once we get the color on it,
00:20we'll start to build our braise.
00:22We'll start with a little bit of bacon,
00:24button mushroom, onions, carrot, celery,
00:26and then we'll sweat down our tomato paste,
00:28and then we'll deglaze a little bit of red wine,
00:30put the beef right in.
00:31We'll add our chicken stock, then we cover it,
00:33and then we'll let the beef simmer.
00:35Once the roast is kind of done,
00:36I like to let the liquid reduce,
00:37because usually when I eat this,
00:38I want to eat it with like potatoes or rice
00:40or something like that.
00:41So I like my sauce to get a little thick,
00:42pretty much shreddable.
00:43That's how I love it.
00:44Mad good.
