Best Stracotto Recipes

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ITALIAN POT ROAST (STRACOTTO)



Italian Pot Roast (Stracotto) image

Pot roasts exist in many cuisines, of course, and the Italians have stracotto, which means "overcooked." Like many other roasts, this one cooks low and slow after it's seared. But here, red wine adds depth to the tomatoes, and a smattering of fresh basil contributes to its complexity. Make this for your next Sunday supper, or on a cold winter evening.

Provided by Florence Fabricant

Categories     dinner, main course

Time 4h

Yield 8 servings

Number Of Ingredients 11

3 large cloves garlic, peeled
1 (3-pound) rump or boneless chuck roast
4 tablespoons olive oil
1 pound onions, peeled and chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
1/2 cup robust dry red wine
1 cup seeded, chopped plum tomatoes or well-drained canned plum tomatoes, seeded and chopped
1 tablespoon tomato paste
1/4 cup finely chopped fresh basil
Salt and freshly ground black pepper to taste

Steps:

  • Cut the garlic into thin slivers. Pierce the meat in many places with the point of a knife and insert the garlic slivers into the holes.
  • Heat 2 tablespoons of the oil in a heavy 3- to 4-quart heatproof casserole. Add the meat and brown it well over medium heat. Remove it from the casserole. Add the remaining oil and the onions, carrots and celery. Saute them until moderately brown.
  • Stir in the wine and cook for a few minutes, scraping the casserole. Add the tomatoes, tomato paste and basil. Season the mixture with salt and pepper and return the meat to the casserole.
  • Cover tightly and cook over very low heat for at least three hours, until the meat is very tender. Turn the meat a few times during cooking.
  • Remove the meat from the casserole. To serve immediately, skim the fat from the surface of the sauce, then puree the sauce in a food processor and reheat. Otherwise, refrigerate the meat and sauce overnight. Remove any congealed fat from the sauce and puree the sauce in a food processor. Reheat the meat in the sauce before serving.

Nutrition Facts : @context http, Calories 456, UnsaturatedFat 19 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 11 grams, Sodium 691 milligrams, Sugar 4 grams, TransFat 1 gram

STRACOTTO (POT ROAST) WITH PORCINI MUSHROOMS



STRACOTTO (POT ROAST) WITH PORCINI MUSHROOMS image

Categories     Beef

Yield 8-10 servings

Number Of Ingredients 10

1 (5-pound) boneless beef chuck roast
Kosher salt and freshly ground black pepper
1/4 cup olive oil, divided
2 onions, chopped
6 cloves garlic, crushed
1 cup red wine, such as cabernet sauvignon or pinot noir
1 (15-ounce) can low-sodium beef broth, plus extra, as needed
1/2 ounce dried porcini mushrooms
1 large sprig fresh rosemary, leaves removed and chopped
6 sprigs fresh thyme, leaves removed and chopped

Steps:

  • Preheat the oven to 350 degrees F. Pat the beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside. Reduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and mushrooms. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed. Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender, blend the pan juices and vegetables until smooth. Add the rosemary and thyme. Bring to sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste. Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side. Cook's Note: The cooked pan juices and vegetables can also be pureed in a blender.

STRACOTTO-ITALIAN POT ROAST (PRESSURE COOKER)



Stracotto-Italian Pot Roast (Pressure Cooker) image

This is for a stove-top pressure cooker. Serve with pasta or rice.

Provided by Mikekey *

Categories     Beef

Time 1h45m

Number Of Ingredients 10

2 Tbsp olive oil
3-4 lb boneless bottom round roast
1/2 tsp salt
1/4 tsp ground black pepper
1 large onion, chopped
2 medium carrots, chopped (no need to peel)
2 stalk(s) celery, chopped
2 clove garlic, minced
1/2 c dry red wine
1 can(s) (28-oz) diced tomatoes (do not drain)

Steps:

  • 1. In a 6-quart pressure cooker, heat 1 tablespoon of the oil over medium-high heat. Add the roast and brown on all sides, about 4 minutes. Transfer to a plate and season with salt and pepper.
  • 2. Pour off fat in pressure cooker. Add remaining oil and heat over medium heat. Add onion, carrots, celery and garlic. Saute about 2 minutes, stirring. Add wine and bring to a boil, scraping up browned bits with a wooden spoon. Add tomatoes and their juices.
  • 3. Return meat to pan along with any juices that have collected. Lock lid in place. Bring to pressure over high heat.
  • 4. Adjust heat to maintain the pressure. Cook for 1 1/4 hours.
  • 5. Remove from heat and quick-release the pressure. Open lid. Place meat on platter and let rest 10 minutes.
  • 6. Skim any fat from the surface of the sauce. Slice meat and serve with sauce.

STRACOTTO AL CHIANTI: BEEF BRAISED IN CHIANTI



Stracotto al Chianti: Beef Braised in Chianti image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
2 pounds stewing beef, cut into 1-inch cubes
2 red onions, roughly chopped
3 garlic cloves, crushed
3 cups Chianti wine
Salt
2 teaspoons whole peppercorns

Steps:

  • In a stew pot, heat up the extra-virgin olive oil. Once the oil is hot, add the beef, onions and garlic. Sear for about 2 minutes, stirring frequently. Add all of the wine. It should be enough to cover the beef. Season with salt and whole peppercorns.
  • Bring the wine to a boil. Lower the heat and allow it to gently simmer for approximately 2 hours.

YELLOW WAX BEANS STRACOTTO IN SOFFRITTO WITH SALSA VERDE



Yellow Wax Beans Stracotto in Soffritto with Salsa Verde image

Categories     Bean     Side     Summer     Kosher     Raw     Simmer

Yield serves 4 to 6

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
1 pound yellow wax beans or yellow Romano beans, ends trimmed
1/2 teaspoon kosher salt
1/2 teaspoon double-concentrated tomato paste
1/2 cup Soffritto (page 28)
2 anchovy fillets (preferably salt-packed), rinsed, backbones removed if salt-packed, and minced
1/2 cup Salsa Verde (recipe follows)
salsa verde
6 anchovy fillets (preferably salt-packed), rinsed, backbones removed if salt-packed, and finely chopped
2 heaping tablespoons capers (preferably salt-packed), soaked for 15 minutes if salt-packed, rinsed and drained
3 garlic cloves
1/2 teaspoon kosher salt, plus more to taste
2/3 cup extra-virgin olive oil
3/4 cup packed fresh Italian parsley leaves
1/3 cup packed fresh mint leaves
1/4 cup packed fresh marjoram leaves
1 1/2 teaspoons fresh lemon juice, plus more to taste
(makes about 1 cup salsa)

Steps:

  • Heat the oil in a large sauté pan over medium-high heat until it is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the beans, sprinkle with 1/4 teaspoon of the salt, and cook for about 2 minutes, until they are slightly browned. Move the beans to create a bare spot in the pan, add the tomato paste to that spot, and cook for 1 minute, stirring, to caramelize. Add the Soffritto and anchovies, and stir to combine the ingredients and to coat the beans with the Soffritto. Reduce the heat to low, season the beans with the remaining 1/4 teaspoon of salt, and cook for about 2 minutes. Add 1 cup of water to the pan, and simmer the beans until they are very tender, about 20 minutes for wax beans and 30 minutes for Romano beans. If there is still water in the pan, remove the lid, increase the heat to high, and cook until the water evaporates. Serve the beans warm or at room temperature. Transfer the beans to a serving dish, spoon 1/4 cup of salsa verde over them, and serve with the remaining salsa verde on the side.
  • salsa verde
  • Combine the anchovies, capers, garlic, salt, and half of the olive oil in the bowl of a food processor fitted with a metal blade or the jar of a blender. Add half of the parsley, mint, and marjoram leaves and pulse until the herbs are finely chopped. Turn off the machine and scrape down the sides of the bowl with a rubber spatula. Add the remaining herbs and the remaining olive oil and purée, stopping as soon as the ingredients form a homogenous paste, and adding more olive oil, if necessary, to obtain a loose, spoonable salsa. (You want to stop the machine as soon as you achieve the desired consistency, as the blade will heat the garlic and give it a bitter flavor. Also, over-processing the salsa verde will incorporate too much air, making it fluffy and also too smooth. I like to see some flecks of herbs in my salsa verde.) Turn the salsa verde out into a bowl and stir in the lemon juice. Taste for seasoning and add more salt or lemon juice if desired. Use the salsa or transfer it to an airtight container and refrigerate for up to two days-any longer and it will lose its pretty green color and vibrant flavor. Bring the salsa to room temperature, stir to recombine the ingredients, and taste again for seasoning before serving.

STRACOTTO



Stracotto image

A Tuscan family favourite: think the emotion of Bolognese on the familiarity scale, but with a whole new level of comfort. It's inspired by Nonna Miriam from Panzano, and this simple cooking process gives you what she calls a 'rich plate'--she likened it to the moment you know you've got a winning hand in poker. To serve, it's traditional to enjoy the rich sauce with freshly cooked tagliatelle as a primo, serving the rest of the sauce with the meat as a secondo, teamed with steamed greens, oozy polenta, mash or whatever you fancy!

Provided by Jamie Oliver

Categories     main-dish

Time 4h

Yield 8 servings

Number Of Ingredients 14

1-kilogram (2-pound) piece of higher-welfare beef chuck, sinew removed
Olive oil
2 red onions
2 carrots
2 cloves of garlic
2 sticks of celery
1 bulb of fennel
1/2 a bunch of fresh rosemary (15 grams [0.5 ounce])
1/2 a bunch of fresh sage (15 grams [0.5 ounce])
Sea salt
Freshly ground black pepper
250 milliliters (1 cup) Chianti red wine
2 tablespoons tomato puree
1 1/2 liters (1 1/2 quarts) organic meat or veg stock

Steps:

  • Place the meat in a fairly snug-fitting casserole pan on a medium-low heat with 2 tablespoons of oil, turning with tongs, while you peel the onions, carrots and garlic, trim the celery and fennel, then roughly chop it all to make a soffritto--it cooks low and slow so there's no need to be too precise. Stir into the pan, tie the rosemary and sage together and add, then season with sea salt and black pepper. Cook for 20 to 30 minutes, or until starting to caramelize, stirring the veg and turning the meat occasionally.
  • Turn the heat up to high, pour in the wine, stir in the tomato puree, and let the wine cook away. Pour in the stock, bring to the boil, then place a double layer of scrunched-up wet parchment paper on the surface. Reduce to a low heat and cook for around 3 hours, or until the meat is meltingly tender, turning and basting occasionally. Season to perfection.
  • Lift the meat out on to a board, carve it into thin slices, and spoon over enough of that incredible sauce to keep the meat nice and juicy. Toss the rest of the sauce (reduce on the stove, if needed) with freshly cooked tagliatelle, and finely grate over a little Parmesan, to serve. Double win.

STRACOTTO (ITALIAN BEEF STEW)



Stracotto (Italian Beef Stew) image

Stracotto apparently means 'overcooked' in Italian. It's really good if you can cook this one for as long as possible. Serve with mashed potatoes and a green vegetable. This is also really good reheated the next day.

Provided by RemyGage

Categories     Meat

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

750 ml red wine
2 kg beef rump
2 tablespoons olive oil
750 ml beef stock
3 large carrots, roughly chopped
2 celery ribs, roughly chopped
6 garlic cloves, peeled
2 rosemary sprigs
4 bay leaves
4 -6 small pork belly, slices
salt
pepper

Steps:

  • Preheat oven to 180 degrees celsius.
  • In a saucepan over high heat boil the red wine for 15 minutes. Set aside.
  • Season the beef with salt and pepper.
  • In a casserole dish over high heat brown the beef in the olive oil.
  • Add red wine, stock and remaining ingredients.
  • Bring to a simmer, then cover and place in the oven.
  • Turn the heat down to 160 degrees celsius and cook for 2 hours.
  • Take beef and pork out of the pan and set aside.
  • Strain liquid into a bowl and cool slightly.
  • Discard herbs. Place carrot, celery and garlic in a blender and puree until smooth, adding enough of the reserved liquid to make a smooth sauce. Return to the pan with the beef.
  • Return the pan to the oven for a further 45 minutes or until the meat has fallen apart into the sauce.

Nutrition Facts : Calories 261.4, Fat 7.4, SaturatedFat 1.2, Sodium 769.1, Carbohydrate 12.2, Fiber 1.9, Sugar 4.1, Protein 3.2

TUSCAN-STYLE BRAISED BEEF, [ STRACOTTO TOSCANO]



Tuscan-style Braised beef, [ Stracotto Toscano] image

This braised beef to me is best over pasta , but my mother likes it served just the meat and sauce in a bowl with Italian bread...My Dad likes this served over cooked Polenta. To each his own , you may even want this with a vegetable and mashed potatoe

Provided by Jill Bahada

Categories     Beef

Time 4h

Number Of Ingredients 14

1 clove garlic, finely chopped
1 Tbsp rosemary , finely chopped
2 lb beef, rump or sirloin roast
1/3 c olive oil, extra virgin
2 onions,coarsely chopped
2 carrots, coarsely chopped
1 stalk(s) celery, coarsely chopped
1 Tbsp italian parsley, finely chopped
3 sage leaves, torn
2 bay leaves, dried
3/4 c red wine, dry burgundy
16 oz can whole plum tomatoes chopped
2 c beef stock
salt and pepper

Steps:

  • 1. Mix the garlic and rosemary with a generous quantity of salt and pepper. Using a sharp knife, make several incisions in the meat and fill with the herb mixture. Tie the meant loosely with kitchen string. Heat the oil in a heavy bottom pan over medium-high heat and brown the meat well on all sides. Add the onions, carrots, celery, parsley,sage, bay leaves and saute for a min. Season with salt and pepper, then pour in the wine.When the wine has evaporated ,[A few mins] add the tomatoes , partially cover and simmer over medium -low heat for 2 1/2 hours. Turn the meat from time to time, adding the stock gradually so that the sauce does not dry out.
  • 2. When the meat is cooked, you can either slice and serve with the sauce and bread, or I put in the fridge at this point and the next day I reheat for another hour the shred all the meat and mix with sauce and spoon over any type pasta and add grated cheese.

TAGINE OF LAMB STRACOTTO WITH SPRING ONIONS



Tagine of Lamb Stracotto with Spring Onions image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 16

3 pounds lamb shoulder, cut into 1 1/2-inch cubes
4 tablespoons fresh rosemary leaves, chopped fine
15 peeled garlic cloves, lightly crushed
6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 1/4 pounds Yukon gold creamer potatoes (small), halved
1 1/2 pounds medium-sized carrots peeled and cut into 1-inch pieces
1/4 cup olive oil
1/2 cup all-purpose flour
1 1/2 cups red wine
7 1/2 cups chicken stock (if using canned use low sodium)
2 sprigs fresh rosemary, about 3-inches long
2 cups spring onions, root and stem trimmed
2 tablespoons Italian parsley leaves, chopped fine
1 tablespoon lemon zest
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 325 degrees F.
  • Toss the lamb with the rosemary, garlic, oil, and the vinegar and let marinate in the refrigerator for 1 hour.
  • While the lamb is marinating, blanch the potatoes and carrots. In well-salted boiling water cook the potatoes for 5 or 6 minutes then transfer with a skimmer to a platter or sheet tray. Cook the carrots for 2 or 3 minutes and reserve with the potatoes.
  • Heat the olive oil in a large saute pan on medium-high heat until the oil begins to smoke. While the oil is heating, remove the lamb from the marinade and season with salt and pepper. Sprinkle the lamb with the flour and toss to coat. Shake excess flour from the meat and add half to the pan in a single layer so as to sear the meat on all sides, about 2 minutes on each side. Remove to a plate. Repeat with remaining lamb.
  • Carefully place the potatoes and carrots in the pan used for the lamb. (The olive oil will have lots of flavor from the lamb.) Season with salt and pepper and saute until lightly caramelized, about 4 minutes. Stir from time to time and regulate the heat so the vegetables do not caramelize too much on one side. Transfer to a platter or large plate so that they can be spread out in a single layer.
  • Pour off and discard the residual oil in the pan. With the pan still on medium heat, deglaze with the wine and reduce by half then add the stock. Bring to a simmer and reduce again by half. Add the seared lamb to the pan and gently toss to incorporate with the pan sauce. Adjust seasoning with salt and pepper, to taste.
  • In a Dutch oven or large, deep baking dish, add the lamb, wine and broth mixture and rosemary. Cover then place in the pre-heated oven for 45 minutes.
  • Add the potatoes, carrots and spring onions to the stew. Mix carefully to incorporate. Add a little stock or water, if necessary, to keep the stew moistened. Continue to cook in the oven, covered, until the meat and vegetables are tender, about 10 more minutes.
  • Stir in the parsley and lemon zest. Taste and add salt and fresh ground pepper if needed. Serve directly from the baking dish.

STRACOTTO



Stracotto image

Make and share this Stracotto recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 5

3 lbs boneless beef chuck, in 1 piece, trimmed of excess fat
4 tablespoons extra virgin olive oil
2 large yellow onions, thinly sliced
1 1/2 teaspoons kosher salt (Lemon-Rosemary Salt, see below)
chopped fresh Italian parsley

Steps:

  • Lemon Rosemary Salt-zest two lemons; in a food processor, combine 2 tablespoons roughly chopped rosemary, 1 large clove garlic and lemon zest; whirl until finely chopped.
  • Add 1/2 cup sea salt and pulse once or twice to mix; store in a cool dark place in an airtight glass jar for up to 2 months.
  • Stracotto-Preheat oven to 325°.
  • An hour before starting to cook, cut the meat into large chunks, about 4 inches square; rinse meat and pat dry with paper towels; set aside to come to room temperature.
  • Pour 3 tablespoons of oil into a 5- to 7-quart Dutch oven (it should be just big enough to hold meat in 1 layer); tilt pot to coat bottom with oil.
  • Spread half the onion slices on bottom.
  • Top with meat, sprinkle with the salt, then cover with remaining onions.
  • Drizzle with remaining oil over all.
  • Cover pot tightly (if your lid isn't a good fit, cover pot with foil, then put lid on top of that).
  • Place in oven and cook until meat is literally falling apart, about 3 hours, stirring gently halfway through cooking.
  • Remove from oven and drain off fat.
  • Break up meat slightly with a large fork or spoon.
  • Sprinkle with parsley and serve.

Nutrition Facts : Calories 417.1, Fat 22.8, SaturatedFat 7.5, Cholesterol 149.7, Sodium 621.9, Carbohydrate 5.4, Fiber 0.8, Sugar 2.1, Protein 48.5

STRACOTTO



STRACOTTO image

Categories     Beef     Roast     Dinner

Yield 8 servings

Number Of Ingredients 15

3 garlic cloves
1/4 cup parsley
sage
rosemary
olive oil
black pepper
1 chuck or rump beef roast
1 onion
1 carrot
1 celery rib
4 oz mushrooms
red wine
tomato paste
beef stock
28 oz can whole tomatoes

Steps:

  • Cook that shit!

VEAL BREAST STRACOTTO



Veal Breast Stracotto image

One of my favorite daytrips from my house in Italy is to the town of Panzano in Chianti, to visit the world-famous butcher Dario Cecchini. Dario has been covered by every food publication imaginable, and since Bill Buford wrote about him in his memoir, Heat, Dario's shop has become a mecca for foodies traveling in Italy. To meet the demand of his fans, Dario now has three restaurants that people can visit while they're there: a steakhouse serving prime cuts, such as bistecca fiorentina, a classic preparation of a T-bone or porterhouse grilled over a wood fire; a hamburger restaurant, Dario Plus; and my favorite of the three, Solo Ciccia. This restaurant, whose name means "only meat," offers lesser cuts of meats prepared in a variety of ways, many of them cooked long and slow, or stracotto, like this dish. Veal breast isn't something you'll find at your average grocery store, so you'll have to get it from a butcher, and you will probably have to special-order it. Ask the butcher to save the bones he carved the breast from, as you'll use those to make the stock in which the meat is braised. While you're at it, have him roll and tie the breast for you, too. Even though this might be out of your ordinary shopping routine, the good news is that you'll end up with a rich, luxurious veal dish for not a lot of money.

Yield serves 4

Number Of Ingredients 17

1 4-pound boneless veal breast, bones reserved
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
8 cups Basic Chicken Stock (page 27)
1 leek, cleaned thoroughly and roughly chopped into 1-inch pieces
1 large Spanish onion, roughly chopped into 1-inch pieces
1 carrot, peeled and roughly chopped into 1-inch pieces
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/4 pound prosciutto, ground or finely chopped
2 celery ribs, finely diced (about 1 cup)
1 large carrot, peeled and finely diced
Half of a large Spanish onion, finely diced
1/2 teaspoon freshly ground black pepper
3 garlic cloves, thinly sliced
2 tablespoons double-concentrated tomato paste
1 750-ml. bottle dry white wine
1 quart veal stock or Basic Chicken Stock (page 27), warmed if gelatinous

Steps:

  • To season the veal, place the breast in a nonreactive baking dish and season it all over with the salt and pepper, using approximately 1 teaspoon of salt per pound of meat. If your butcher did not roll and tie the veal breast, roll it tightly lengthwise into a long log shape and tie it with kitchen twine in five or six places along the roll. Cover the dish tightly with plastic wrap and refrigerate for at least 1 hour and up to overnight.
  • Meanwhile, if you are making the stock, adjust the oven rack to the middle position and preheat the oven to 325°F.
  • Place the veal bones on a baking sheet and roast them, shaking the pan occasionally for even cooking, until they're evenly browned, about 1 1/2 hours. Remove the baking sheet from the oven and transfer the bones to a large stockpot. Add the chicken stock and bring it to a boil over high heat, skimming off the foam that rises to the top. Add the leek, onion, and carrot, reduce the heat, and simmer the stock for 1 hour, skimming as needed. Remove the stock from the heat, pour it through a fine-mesh strainer, and discard the contents of the strainer. Use the stock, or set aside to cool to room temperature, transfer it to an airtight container and refrigerate for up to three days.
  • To braise the veal, adjust the oven rack to the middle position and preheat the oven to 350°F.
  • Cut the veal in half, if necessary, for it to fit in the pan. Heat 1/4 cup of the oil over medium-high heat in a large Dutch oven or large, high-sided sauté pan until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes. Place the veal in the pan to sear to deep brown on all sides, 10 to 15 minutes. Remove the veal to a plate.
  • Add 2 tablespoons of the remaining olive oil to the pan. Reduce the heat to medium low, add the prosciutto, and cook, stirring constantly, to render the fat but not to brown the prosciutto, 2 to 3 minutes. Increase the heat to medium, add the remaining 1/4 cup of olive oil, and warm the oil for a minute or two before adding the celery, carrot, and onion. Season the vegetables with the pepper, and sauté until the vegetables are softened and slightly caramelized, 10 to 15 minutes. Add the garlic and sauté for 1 minute, stirring constantly to prevent it from browning. Move the vegetables to create a bare spot in the pan, add the tomato paste to that spot, and cook for 1 minute more, stirring, to caramelize the tomato paste slightly. Add the wine, increase the heat to high, and boil until it reduces by about half, about 5 minutes. Return the veal and any juices that have collected on the plate it was resting on to the pan. Pour in enough stock to come half to three-fourths of the way up the veal breast, about 4 cups. Increase the heat to medium high and bring the stock to a simmer. Turn off the heat. If you have industrial-strength plastic wrap, which won't melt in the oven, cover the Dutch oven or pan tightly with plastic wrap. In either case, cover tightly with aluminum foil and place the lid on if it has one. Place the veal in the oven for 2 hours. Remove the pot from the oven and uncover it. Add the turnips, nestling them in the sauce, return the lid to the pot, and place it back in the oven for about 1 hour, until the meat is fork-tender and the vegetables are tender. Remove the veal from the oven and remove and discard the foil and plastic wrap (if you used it) from the pan, being careful not to burn yourself with the steam that will rise from the pan. Allow the meat to cool in the braising liquid for at least 30 minutes. You can prepare the veal to this point up to five days in advance. Cool the meat and turnips to room temperature in the braising liquid. Remove the vegetables and transfer them to an airtight container. Cover the pot with plastic or transfer the veal with the liquid to an airtight container and refrigerate until you are ready to serve it. (You will proceed slightly differently.)
  • If you have prepared the veal in advance and are rewarming it, preheat the oven to 350°F. Remove the veal and turnips from the refrigerator. Remove and discard the fat from the liquid and pour it into a large Dutch oven or stovetop-safe baking dish and cook as directed below to thicken. Remove the string and slice the veal as directed below and lay the slices in the sauce, resting them on top of one another, domino fashion. Nestle the turnips around the veal and place the dish in the oven for about 30 minutes, basting the vegetables and the veal with the sauce occasionally, until the meat is warmed through.
  • If you are serving the dish the same day, remove the veal and turnips to a plate, skim the fat from the braising liquid, and bring the liquid to a boil over high heat. Reduce the heat and simmer the liquid until it is the consistency of a thick glaze or thin gravy, stirring occasionally to prevent it from sticking to the pan; it will be thick enough to coat the back of a spoon.
  • To make the garnish, combine the parsley leaves, celery leaves, and lemon zest in a medium bowl. Drizzle the leaves with the finishing-quality olive oil, sprinkle with sea salt, and toss gently to combine.
  • To serve, cut off and discard the string from the veal and cut it into eight slices of even thickness. Lay two slices of veal on each of four plates, resting one at an angle on top of the other. Nestle the turnips around the veal, dividing them evenly, and ladle the sauce over the meat. Pile the garnish on each serving, dividing it evenly, and serve.
  • Barbera d'Alba (Piedmont)

STRACOTTO (POT ROAST) WITH PORCINI MUSHROOMS



Stracotto (Pot Roast) with Porcini Mushrooms image

How to make Stracotto (Pot Roast) with Porcini Mushrooms

Provided by @MakeItYours

Number Of Ingredients 10

1 (5-pound) boneless beef chuck roast
Kosher salt and freshly ground black pepper
1/4 cup olive oil, divided
2 onions, chopped
6 cloves garlic, crushed
1 cup red wine, such as cabernet sauvignon or pinot noir
1 (15-ounce) can low-sodium beef broth, plus extra, as needed
1/2 ounce dried porcini mushrooms
1 large sprig fresh rosemary, leaves removed and chopped
6 sprigs fresh thyme, leaves removed and chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • Pat the beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.
  • Reduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and mushrooms. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed.
  • Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender, blend the pan juices and vegetables until smooth. Add the rosemary and thyme. Bring to sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste.
  • Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.
  • Cook's Note: The cooked pan juices and vegetables can also be pureed in a blender.

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