Stracotto (Italian Beef Stew) |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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Stracotto apparently means 'overcooked' in Italian. It's really good if you can cook this one for as long as possible. Serve with mashed potatoes and a green vegetable. This is also really good reheated the next day. Ingredients:
750 ml red wine |
2 kg beef rump |
2 tablespoons olive oil |
750 ml beef stock |
3 large carrots, roughly chopped |
2 celery ribs, roughly chopped |
6 garlic cloves, peeled |
2 rosemary sprigs |
4 bay leaves |
4 -6 small pork belly, slices |
salt |
pepper |
Directions:
1. Preheat oven to 180 degrees celsius.
2. In a saucepan over high heat boil the red wine for 15 minutes. Set aside.
3. Season the beef with salt and pepper.
4. In a casserole dish over high heat brown the beef in the olive oil.
5. Add red wine, stock and remaining ingredients.
6. Bring to a simmer, then cover and place in the oven.
7. Turn the heat down to 160 degrees celsius and cook for 2 hours.
8. Take beef and pork out of the pan and set aside.
9. Strain liquid into a bowl and cool slightly.
10. Discard herbs. Place carrot, celery and garlic in a blender and puree until smooth, adding enough of the reserved liquid to make a smooth sauce. Return to the pan with the beef.
11. Return the pan to the oven for a further 45 minutes or until the meat has fallen apart into the sauce.
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