|Copyright 2011 LtDan'sKitchen blogs|
Stracotto is really nothing more than pot roast but cooked Italian style. The herbs used, rosemary and thyme, are very Italian and the simple flavors really play up the authenticity of this Italian dishes in terms of simplicity and taste. Dried Porcini mushrooms give this dish an intense earthy flavor which I think works really well. The dish can be served with plain pasta or polenta but I thought, a good hearty risotto is the perfect partner to this simple dish.
*Stracotto - unknown
1 (4-pound) boneless beef chuck roast
Salt and freshly ground black pepper
3 tablespoons olive oil
2 onions, sliced
6 garlic cloves, coarsely chopped
1 cup dry red wine
1 cup beef broth
1/2-ounce dried porcini mushrooms
1/2 tsp rosemary
1/2 tsp thyme
2 tbsp butter
2 tbsp flour
1. Reconstitute the Porcini mushrooms in one cup hot water. Set aside.
2. 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 browned on all sides,
about 15 minutes total cooking time. Transfer the beef to a bowl.
3. Lower the heat to medium and 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
more. Deglaze with the wine for one minute.
4. Add the broth, the dried herbs and mushrooms (with the reconstituted
liquid) and return the beef to the pan. Bring the liquids to a boil. Cover
and simmer over low heat and braise until the beef is fork-tender,
turning the beef over halfway through cooking, about 3 hours.
3. 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. Make sure you cool the sauce for about 10 minutes before
blitzing it. Combine the sauce with the butter and flour in a heavy
medium saucepan. Bring to a boil. Season the sauce, to taste, with salt
4. Cut the beef across the grain into 1/2-inch-thick slices. Arrange the sliced
beef on a platter and spoon the sauce over and serve, passing the
remaining sauce in a sauce boat