Stracotto alla Toscana

Name: Stracotto alla Toscana (Tuscan Pot Roast)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 celery stick, chopped; 1 carrot, chopped; 15 ml/1 tbsp tomato paste; 1 litre/1¾ pints/4 cups simmering beef stock; 50 g/2 oz fatty pancetta, chopped; 2-3 garlic cloves, cut into long strips; 1 onion, chopped; 75 g/3 oz/6 tbsp unsalted butter; sea salt and ground black pepper; 1.5 kg/3¼ lb beef brisket in a single piece

Tuscan Pot Roast

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This hearty pot roast is delicious served with plenty of red wine, and is often brought to the table with polenta or mashed potatoes as an accompaniment. It is cooked over an extremely low heat for about 6 hours, which gives wonderfully tender beef and a rich stock with which to make a thick and tasty sauce.

Ingredients

1.5 kg/3¼ lb beef brisket in a single piece
2-3 garlic cloves, cut into long strips

Europe
Italy
Main course
Mediterranean
Tuscany

Method

Pierce the meat all over with the point of a sharp knife and insert strips of garlic to taste, depending on how much you like garlic or the size of the cloves.
Put a large flameproof casserole over medium heat and add the pancetta, butter, onion, carrot and celery. Fry together for about 8 minutes, stirring constantly.

Ingredients

Method

Photos