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.
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 AL CHIANTI: BEEF BRAISED IN CHIANTI
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.
STRACOTO WITH PORCINI MUSHROOMS
Provided by Giada De Laurentiis
Categories main-dish
Time 3h55m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
STRACOTTO
Make and share this Stracotto recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 5
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
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