Stracoto E Porcini Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Pat the beef dry with paper towels. Sprinkle the beef generously with salt and pepper. Heat 2 tablespoons olive oil in a heavy 6-quart roasting pan over medium-high heat. Add the beef and cook until brown on all sides, about 15 minutes total cooking time. Transfer the beef to a bowl. Add remaining tablespoon oil to the pan, add the onions and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the garlic and saute 1 minute. Add the wine and boil 1 minute. Stir in the broth and mushrooms. Return the beef to the pan. Bring the liquids to a boil. Cover and transfer to the oven. Braise until the beef is fork-tender, turning the beef over halfway through cooking, about 3 hours.
• Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Transfer the pan juices and vegetables to a blender and puree until smooth. Combine the sauce and rosemary sprig in heavy medium saucepan. Bring to a boil. Season the sauce, to taste, with salt and pepper.
• Cut the beef across the grain into 1/2-inch-thick slices. Arrange the sliced beef on a platter and garnish with rosemary. Spoon the sauce over and serve, passing the remaining sauce in a sauce boat.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the garlic and shallots and saute until just tender. Stir in the speck and nipitella and cook until the speck is golden and crisp, about 4 minutes. Stir in the mushrooms and saute until tender, about 8 minutes.
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain well. Toss the pasta with the mushroom mixture, adding the vegetable broth to moisten. Sprinkle with the parsley and some Parmesan and toss.

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.

Steps:

• Preheat the oven to 350°F/180°C.
• Rub beef generously with salt and pepper.
• Brown on all sides in EVOO in a Dutch Oven or other ovenproof pot for about 15 minutes total time.
• Transfer beef to a deep plate or bowl.
• Add a bit more olive oil to the pot and fry onions, adding the 1 tsp of salt until they are tender about 5 minutes.
• Scrape up all the brown bits the meat left behind while onions are cooking.
• Add the garlic and sauté 1 minute.
• Stir in the wine and boil 1 more minute.
• Add the stock and porcinis and return beef to the pot.
• Bring the sauce to a boil, cover and put the pot in the oven.
• Braise about 3 hours, turning the meat at halftime.
• Transfer the roast to a cutting board, tent with foil and let rest 15 minutes.
• Discard excess fat off the top of the sauce, pour sauce into a blender and puree until smooth.
• Pour sauce into a saucepan, add rosemary sprig and bring to a boil.
• Season with salt and pepper to taste and remove rosemary.
• Cut beef into slices, it should be fork-tender, arrange on serving platter and top with a bit of sauce.
• Garnish with extra rosemary and pour the left over sauce into a saucier/gravy boat.
• Best served with potatoes.