Stracotto di Manzo

Braised Beef in Red Wine

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

Stracotto means “overcooked.” Although one shouldn’t take this too literally, long cooking is nonetheless necessary to make a tough and inexpensive cut of meat tender. Some Roman versions of this hearty pot roast, like the one in Donatella Limentani Pavoncello’s book Dal 1880 ad oggi: la cucina ebraica della mia famiglia, use no wine, only tomatoes, or use tomatoes and water. Other recipes for braised beef cut the meat into cubes instead of keeping it in one piece. A recipe fo