Stracotto alla Toscana

Tuscan Pot Roast


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

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.


  • 1.5 kg/ lb beef brisket in a single piece
  • 2-3 garlic cloves, cut into long strips
  • 50 g/2 oz fatty pancetta, chopped
  • 75 g/3 oz/6 tbsp unsalted butter
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stick, chopped
  • 1 litre/ pints/4 cups simmering beef stock
  • 15 ml/1 tbsp tomato paste
  • sea salt and ground black pepper


  1. 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.
  2. 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.

  3. Add the meat and seal it on all sides.
  4. Pour over about 300 ml/½ pint/ cups stock, season with salt and pepper and stir in the tomato paste.

  5. Cover and simmer over a very low heat for about 6 hours, adding more stock occasionally to prevent it from drying out.
  6. When the meat is tender and cooked through, remove it from the casserole and set it aside to keep warm.

  7. Rub the vegetables and stock left in the casserole through a sieve or strainer or food mill, and season to taste.
  8. Slice the meat thickly and arrange it on a warmed platter. Pour over the smooth sauce and serve.