0 0
Stracotto beef

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 Kg. Beef
1 big Red Onion
2 stalks Celery
2 cloves Garlic
1 glass White Wine
2 Carrot

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Stracotto beef

A second tasty dish from a senese recipe

Cuisine:

    A rich and soft taste of Tuscany

    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    The meat I use to cook this recipe in italian is called “girello” in english “silverside” or “rump”. It is a beef cut consisting in a single, very lean muscle bundle, taken either from the hind-quarter  (rump) or from the forequarter (silverside).This method of cooking this beef meat in a sauce, made from good white wine, tomatoes and vegetables, over low heat for an extended period, creates a wonderful dish that is both fork tender and full of flavor. Some people cook it in a low oven and use red whine but I prefer to cook it on the stovetop, adding white wine as from my mum’s recipe. You could serve this dish with a side of mashed potatoes, or on a bed of soft polenta to enjoy the flavorful sauce.

    Buon Appetito !

     

    Steps

    1
    Done

    Roast the beef

    Cover the bottom of a tall saucepan with extra virgin olive oil and put on the heat at a low flame. Season the meat and when the oil is hot put the beef previously salted. Brown the meat well on all sides.

    2
    Done

    Add vegetables

    Mince the onion, celery, carrots and garlic and add to the saucepan together with the meat. Let them cook and sautée for a while until they soften. Stir them together with the meat.

    3
    Done

    Add wine and let cook

    Add enough of white wine so the roast is about 3/4 covered, and reduce the heat to low. Cover with a lid and let it cook for about 1 hour turning the roast and stirring the contents of the pot . Add additional wine as needed if the sauce reduces too much.

    4
    Done

    Thick the sauce and serve

    Once the roast is done, remove it to a cutting board and cover with aluminum foil.
    Turn the heat up on the sauce, and cook it until it has thickened (if you want you can use starch).
    When it is cooked you slice the meat and cover them with the sauce obtained by the cooking of the vegetables.
    You can dish out with a potato purée or with peas. You can preserve it in the fridge for 4/5 days or you can also freeze the meat and preserve the oil in the fridge.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Pear and ricotta cheese Tart
    next
    Salty Pancakes
    previous
    Pear and ricotta cheese Tart
    next
    Salty Pancakes