STRACOTTO (POT ROAST) WITH PORCINI MUSHROOMS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 3h57m
Yield 8 to 10 servings
Number Of Ingredients 10
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.
ITALIAN POT ROAST (STRACOTTO)
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
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
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
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 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
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
More about "stracotto recipes"
STRACOTTO DI MANZO (ITALIAN POT ROAST) - JAMIE GELLER
From jamiegeller.com
STRACOTTO: ITALIAN STYLE POT ROAST - GRAND VOYAGE ITALY
From grandvoyageitaly.com
STRACOTTO DI MANZO (ITALIAN POT ROAST) | 12 TOMATOES
From 12tomatoes.com
ITALIAN POT ROAST (STRACOTTO DI MANZO—OVERCOOKED BEEF) AND …
From rachaelrayshow.com
STRACOTTO: ITALIAN-STYLE POT ROAST - ITALIAN SONS AND DAUGHTERS OF …
From orderisda.org
ITALIAN POT ROAST WITH PASTA - STRACOTTO FLAWLESS FOOD
From flawlessfood.co.uk
EMIGLIA-ROMAGNA'S SIGNATURE POT ROAST - LA CUCINA ITALIANA
From lacucinaitaliana.com
ITALIAN POT ROAST RECIPE (STRACOTTO) AND GORGONZOLA POLENTA
From fromachefskitchen.com
ITALIAN POT ROAST (STRACOTTO ALLA FIORENTINA) - OLIVIA'S CUISINE
From oliviascuisine.com
STRACOTTO (BEEF RAGù) RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
STRACOTTO | ITALIAN FOOD FOREVER
From italianfoodforever.com
ITALIAN POT ROAST - A FAMILY FEAST®
From afamilyfeast.com
STRACOTTO, THE ITALIAN POT ROAST THAT'S PERFECTLY 'OVERCOOKED'
From tastingtable.com
ITALIAN POT ROAST - STRACOTTO - ENZA'S QUAIL HOLLOW KITCHEN
From enzasquailhollowkitchen.com
STRACOTTO, LOCAL RECIPE IN TUSCANY, ITALY
From summerinitaly.com
STRACOTTO DI MANZO - MARICRUZ AVALOS KITCHEN BLOG
From maricruzavalos.com
LOW FODMAP STRACOTTO: ITALIAN POT ROAST (INSTANT POT, SLOW …
From goodnomshoney.com
STRACOTTO: ITALIAN BEEF POT ROAST & POTATOES
From cookingitalians.com
STRACOTTO DI MANZO (ITALIAN POT ROAST) | LA BELLA VITA CUCINA
From italianbellavita.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love