Prep 30 mins
Cook 3 hrs
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.
- 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
- Preheat oven to 180 degrees celsius.
- In a saucepan over high heat boil the red wine for 15 minutes. Set aside.
- Season the beef with salt and pepper.
- In a casserole dish over high heat brown the beef in the olive oil.
- Add red wine, stock and remaining ingredients.
- Bring to a simmer, then cover and place in the oven.
- Turn the heat down to 160 degrees celsius and cook for 2 hours.
- Take beef and pork out of the pan and set aside.
- Strain liquid into a bowl and cool slightly.
- 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.
- Return the pan to the oven for a further 45 minutes or until the meat has fallen apart into the sauce.
I had some pork I needed to cook and I thought this recipe could do nicely with it- it did! I added onions to the veg mix, since I like them, and served it all over rice (I was out of potatoes). The color of the puree was not "pretty" and it all looked like curry, but the taste was lovely. I will certainly do this again with beef as in the recipe. Thanks for the recipe!