Stracotto

Name: Stracotto (Braised Beef)
Yield: For 6
Cuisine: Italian
Ingredients: a nice piece of beef such as rump or brisket, with a little fat, weighing about 1.5 kg (3¼ lb); a nice piece of beef such as rump or brisket, with a little fat, weighing about 1.5 kg (3¼ lb); 4 tbsp olive oil; a nice piece of beef such as rump or brisket, with a little fat, weighing about 1.5 kg (3¼ lb); 100 g (3½ oz) fatty parma ham, cut into thin strips; 1 litre (1¾ pints) dry white wine; 20 peppercorns; a few bay leaves; 3 celery stalks, cut into small cubes; 10 juniper berries; 2 carrots, cut into very small cubes; 1 large onion, finely chopped; 45 g (1½ oz) butter; 1 litre (1¾ pints) beef stock; salt

Braised Beef

Preparation info

For
6

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

Literally translated this means ‘overcooked’, which reflects the way this dish is cooked very slowly and for a long time.

Ingredients

4 tbsp olive oil
a nice piece of beef such as rump or brisket, with a little fat, weighing about

Europe
Italy
Gluten-free
Mediterranean

Method

Heat the olive oil in a large, preferably cast iron, pan, add the beef and brown on each side, then remove from the pan and set aside. Add the carrots, onion, celery, juniper berries, peppercorns, bay leaves and Parma ham and fry until the vegetables are soft. Return the meat to the pan and add the wine, stock and a little salt. Bring to the boil, then reduce the heat, cover and cook slowly unt