In this classic Italian braised beef recipe, a Cappello del Prete (chuck blade) is cooked very "low and slow" for fall-apart tenderness with great flavor.
As with most recipes, having the best equipment makes everything easier. For this one, I wanted to see just how "low-and-slow" I could go, keeping the pot at the lowest heat that would cook the meat. This is because I was cooking a Cappello del Prete, a tough cut from the shoulder with a great seam of connective tissue through the middle of it. Most American supermarkets do not carry this cut, but butchers can do it for you (I got mine from the butcher at Friends Market in Orleans, MA).
Using this cut of meat, I needed the right tool, please see the Notes for more!