Best 2 Stracotto Recipes

Stracotto is a classic Italian beef stew that is characterized by its tender meat and rich, flavorful sauce. This hearty dish is perfect for a cold winter night or a special occasion. The name "stracotto" comes from the Italian word "stracuocere," which means "to overcook." This refers to the long, slow cooking process that is used to make the stew, which results in fall-apart tender meat. Stracotto is typically made with beef chuck roast or short ribs, which are braised in a flavorful broth made with red wine, tomatoes, and herbs. The stew is often served with polenta or mashed potatoes.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

Ingredients

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.

Tips:

Choose the right cut of beef: Chuck roast, short ribs, or brisket are all good choices for stracotto.
Brown the beef well: This will help to develop flavor and color.
Use a good quality red wine: A dry red wine, such as Chianti or Barolo, is a good choice.
Add plenty of vegetables: Carrots, onions, celery, and tomatoes are all good additions to stracotto.
Simmer the stracotto for at least 2 hours: This will allow the flavors to meld and the beef to become tender.
Serve stracotto over mashed potatoes, polenta, or rice: This will help to soak up the delicious sauce.

Conclusion:

Stracotto is a delicious and hearty dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and flavorful meal, give stracotto a try!