Kosher salt
1 cup dry white wine
10 whole black peppercorns
3 medium yellow onions, 2 quartered and 1 coarsely chopped
3 whole cloves
2 medium carrots, peeled and halved
2 tbsp. olive oil
1 tbsp. fresh marjoram
1⁄4 tsp. crushed red pepper flakes
Freshly ground black pepper
1 (14-oz.) can crushed tomatoes
Ciabatta rolls, for serving (optional)
Salt the beef, cover it with plastic wrap, and refrigerate it overnight. The next day, in a medium saucepan, cover the beef with 6 cups water. Add the wine, the peppercorns, the quartered onions, the cloves, and the carrots and bring to a boil. Reduce the heat to maintain a simmer and cook until the beef is tender, 1 1⁄2 to 2 hours. Transfer the meat to a plate and shred it with tongs or two forks. Coarsely chop the carrots and set aside. Heat the olive oil in a large skillet over medium-low. Add the chopped onion and cook until soft, about 10 minutes. Add the marjoram, chile flakes, salt, and pepper and cook until fragrant, about 30 seconds. Add the tomatoes and cook until the sauce has thickened, about 15 minutes. Add the shredded beef and the carrots and cook 15 minutes longer, or until the sauce has thickened slightly. Season with salt and pepper and serve on its own or on a ciabatta roll.