How to make Stracoto, Italian roast beef recipe.

Ready for the oven
Ready for the oven | Source

Fahrenheit Gas Stove Mark

225 F 1/4 Mark

250 F 1/2 Mark

275 F 1 Mark

300 F 2 Marks

325 F 3 Marks

350 F 4 Marks

375 F 5 Marks

400 F 6 Marks

425 F 7 Marks

450 F 8 Marks

475 F 9 Marks


Stracotto (Braised beef)

The name of this recipe actually means ‘overcooked”, but in fact it is a good description, as it is intended for the tougher, tasty cuts of meat which require long, slow cooking.

This is a recipe that my Italian friend and I came up with based on a traditional Italian dish. He comes over and we have cook nights and exchange ideas and recipes.

I've used a piece of brisket that I unrolled and laid out flat so that I could add the rub to both sides.

• Cooking time: three hours 30 minutes.

• 1.5kg beef (shoulder, brisket chuck or stewing).

• 5 tbsp extra-virgin olive oil.

• One onion. Or four, maybe five shallots.

• 2 carrots.

• 1stick of celery.

•4 garlic cloves.

• One glass red wine.

• 5OOg tomatoes. I like to use the ready prepared passata from a carton these days it is so much better.

• Parsley.

Oregano

Thyme

Basil

• Salt.


For the rub.

Dessert spoon of these powders; coriander, garlic, ginger.

Teaspoon of; allspice, salt, cinnamon and mace. Add some chilli powder if you like it hot.

Rub the meat all over to get a real good coating, cover with cling film and then leave to stand for 4 to 6 hours, overnight is okay.

So preheat the oven to 375 degrees F or gas mark 5.

chop your onions
chop your onions | Source


Chop or slice the onion, shallots carrot and celery and add to a frying pan. Drizzle oil over them and then sauté for ten minutes. Increase the heat, add the glass of wine and allow to evaporate, taste for salt and add the tomatoes. Before removing from the heat, add the roughly chopped parsley and other herbs.

Source


Put all the above in your roasting pan we added a few potatoes too and lay the meat over the top. Place a couple of knobs of butter on top too.

Tender meat that falls apart
Tender meat that falls apart
ciabatta the ideal partner
ciabatta the ideal partner


Into your oven and leave it alone for three hours, baste it about this time and leave it for another 30 minutes or an hour.

If, at the end of the cooking time, drain the liquid and put it back in your frying pan add a little corn meal flour just to thicken it. Put the vegetables from your roasting tin into a server. Cut the beef joint into slices and arrange on a warmed serving dish, For a smoother sauce, put in the blender briefly, reheat and then pour it over the sliced meat.

Serve this with chunky slices of home baked bread we had 'ciabatta' I'll give you this recipe too pretty soon but it is a bit tricky.

Thanks for reading I hope you try this meal and enjoy it as much as I did telling you about it. Leave a comment too, I'll feel much better.

.

Fabio said it was time we had a nice pudding with the meal so we made a really traditional apple custard torta, 'torta di mele' served with fresh cream delicious, and I have given you my link to my recipe for this.

5 stars from 1 rating of Italian Beef

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Comments 7 comments

Gordon Hamilton profile image

Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

Tony, this looks absolutely amazing and I know that it is something I would love. Italian cuisine is my favourite these days in a cultural sense and I can almost smell this cooking and taste the delcious flavours. This is something I absolutely have to try.


stessily 5 years ago

tonymead60: Excellent recipe with clear instructions and nice photos! I'm looking forward to these aromas wafting through my kitchen this holiday, and I'm also looking forward to your recipe for torta di mele. Voted up, useful, interesting, beautiful, awesome. Thanks for sharing.


tonymead60 profile image

tonymead60 5 years ago from Yorkshire Author

HI Gordon

thanks for the comment, it was delicious and I think that the bread with it made a perfect meal. Italian meals are always great comfort food. Glad your email is working again.

Tony

Hi Stressily

many thanks for you comments too. I hope you have a go at this recipe, like all slow cooked recipes it is just a matter of thinking well ahead. The torta is almost cooked and ready for publication.

Tony


Cloverleaf profile image

Cloverleaf 5 years ago from Calgary, AB, Canada

Hi Tony, you have my mouth watering with this recipe - great job! Do you find that shallots or onions work best, or is there not much difference?


tonymead60 profile image

tonymead60 5 years ago from Yorkshire Author

HI Cloverleaf,

many thanks for dropping by, and nice to see you again. I like shallots for this recipe in particular the red ones, but sometimes I can only find the white ones. I like shallots in things I don't think they are quite as sweet as onions and add a little bit of bite that is ideal for some foods. I also like to add some chopped up fennel bulb to this style of roast, that adds another dimension to the flavour.

Tony


Derdriu 4 years ago

Tony, What a belly-growling, finger-licking, mouth-watering wonderful recipe for "overcooked" roast beef! You do a really great job of identifying proper ingredients and procedure so that it's possible to follow this recipe from beginning to scrumptious, successful end. In particular, I appreciate your pinpointing the dessert to serve with such a meat masterpiece. But what do you do about drinks?

Thank you for sharing, voted up + all.

Respectfully, Derdriu


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

Derdriu, I'd love to cook for you, just to hear your comments. Thank you for another complimentary comment.

Chianti is my choice wine every time with a dish such as this, although I sometimes like a dark beer, what we call heavy, or bitter ale for beef. Cider with pork or chicken

a gewurztraminer for chinese and curry.

a Provence wine for everything else. The reds from that region are quite Germanic in style and lower in tannin so not as dry.

Regards

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