Stracotto di manzo

Beef braised in red wine

Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

Stracotto means overcooked, and the beef in this recipe is in fact cooked for a very long time, resulting in a deliciously tender piece of meat that could almost be eaten with a spoon. Use a large round (not flat) piece of meat for this dish.


  • 3 tablespoons olive oil
  • 1.5 kg (3 lb 5


Heat the olive oil in a stockpot on a medium heat. Add the meat, turning over to brown on all sides. Season with salt and pepper. Add the onion, carrot, celery and sage sprig around the meat, and continue cooking until the vegetables are softened and lightly golden. Add the wine together with 250 ml