loading...

Stracotto Di Manzo Alla Fiorentina "The Braised Beef of Florence"

The Italian version of the pot roast uses red wine as the primary braising liquid, although you could substitute stock if you prefer. The braising liquid and vegetables reduce to a rich, beef and tomato-flavoured sauce. The braised beef is often served with mashed potatoes which are delicious topped with the sauce. As a bonus, the leftover sauce can also be used with pasta – it makes a great simple dinner or quick lunch.  Or the leftover beef could be shredded, added to the sauce, and then used to top pasta or polenta. 

Ingredients: 

  • 3 1/2 to 4-pound rump or chuck beef roast

  • 1 teaspoon salt, plus more to taste

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 cup extra virgin olive oil

  • 1 large carrot, diced (about 1 cup)

  • 1 large rib of celery, diced (about 1 cup)

  • 1 medium red onion, diced (1 to 1 1/2 cups)

  • 2 cloves garlic, finely minced

  • 2 tablespoons chopped fresh flat-leaf parsley

  • 1 bay leaf

  • 1 tablespoon finely chopped fresh sage

  • 3 cups medium-bodied Italian red wine (we used a Barbera)

  • 1 (28-ounce) can of Italian plum tomatoes, put through a food mill to remove the seeds

Preparation:

  1. Step 1

    Cut the garlic into thin slivers. Pierce the meat in many places with the point of a knife and insert the garlic slivers into the holes.

  2. Step 2

    Heat 2 tablespoons of the oil in a heavy 3- to 4-quart heatproof casserole. Add the meat and brown it well over medium heat. Remove it from the casserole. Add the remaining oil and the onions, carrots and celery. Saute them until moderately brown.

  3. Step 3

    Stir in the wine and cook for a few minutes, scraping the casserole. Add the tomatoes, tomato paste and basil. Season the mixture with salt and pepper and return the meat to the casserole.

  4. Step 4

    Cover tightly and cook over very low heat for at least three hours, until the meat is very tender. Turn the meat a few times during cooking.

  5. Step 5

    Remove the meat from the casserole. To serve immediately, skim the fat from the surface of the sauce, then puree the sauce in a food processor and reheat. Otherwise, refrigerate the meat and sauce overnight. Remove any congealed fat from the sauce and puree the sauce in a food processor. Reheat the meat in the sauce before serving.

Tip
  • When ready to serve, cut the roast diagonally, against the grain.