Beef Stracotto #shorts

Показать описание

Beef Stracotto

This wonderful dish is a twofer. You get the tender, slow cooked beef with a bit of sauce to go on creamy polenta or mash potatoes. And you get a beautiful sauce for pasta. Eat them as a first and second course, or keep the pasta dish for the next day.

1.2 - 1.5 kg chuck steak
2 medium carrots
2 stalks celery
2 medium red onion
350ml red wine
3 tbsp tomato paste
2 tsp salt

4 sage leaves
2 bay leaves
2 stalks rosemary
1 tbsp juniper berries
2 tsp black pepper

1. Place the meat in a medium bowl, ready for marinating.
2. Dice the carrot and celery. Cut the red onion into half moons. Add to the bowl along with the red wine. Let it marinate for 5 to 6 hours.
3. Once it’s finished marinating, bring a pot to a medium high heat. Oil the meat and the pot a little. Sear the meat on all sides.
4. Strain the vegetables from the wine.
5. Add another splash of oil to the pot and add the vegetables. Cook those for a few minutes and then add the beef back in on top.
6. Add the wine to the pot with tomato paste and salt.
7. Ideally make a bouquet garni cheesecloth bag with the sage, bay leaves, rosemary, juniper berries and peppercorns. Add that bag to the pot/slow cooker.
8. Place a lid on the pot and lower the temperature to a low heat, so it cooks gently for 4 hours. If you’d like a thicker sauce you can leave off the lid for part of the cooking at the end. If it gets too dry, add a little beef stock.
9. If you're using a slow cooker, this is the time to transfer it to the slow cooker. Cook on high for 4 hours. You’ll need to reduce the sauce in a pan at the end.
10. Once it's cooked, remove the meat, slice and serve on top of some creamy polenta or mashed potato. Top with some of the juices and some olive oil and parsley.
11. Cook some tagliatelle and add it to the pot and mix with the remaining gravy. Serve this as a first course and the meat as the second course.

PATREON

KIT

STAY IN TOUCH
💌 Subscribe to my Recipe of The Week Club -

SOCIALS

WHO AM I?