Stracotto Al Chianti Beef Braised In Chianti Recipes

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STRACOTTO



Stracotto image

A Tuscan family favourite: think the emotion of Bolognese on the familiarity scale, but with a whole new level of comfort. It's inspired by Nonna Miriam from Panzano, and this simple cooking process gives you what she calls a 'rich plate' - she likened it to the moment you know you've got a winning hand in poker. To serve, it's traditional to enjoy the rich sauce with freshly cooked tagliatelle as a primo, serving the rest of the sauce with the meat as a secondo, teamed with steamed greens, oozy polenta, mash or whatever you fancy!

Provided by Jamie Oliver

Categories     Lunch & dinner recipes     Jamie Cooks Italy     Beef     Italian     Stew     Lunch & dinner recipes

Time 4h

Yield 8

Number Of Ingredients 12

1 kg piece of beef chuck, sinew removed
olive oil
2 red onions
2 carrots
2 cloves of garlic
2 sticks of celery
1 bulb of fennel
½ a bunch of fresh rosemary, (15g)
½ a bunch of fresh sage, (15g)
250 ml Chianti red wine
2 tablespoons tomato purée
1.5 litres organic meat or veg stock

Steps:

  • Place the meat in a fairly snug-fitting casserole pan on a medium-low heat with 2 tablespoons of oil, turning with tongs, while you peel the onions, carrots and garlic, trim the celery and fennel, then roughly chop it all to make a soffritto - it cooks low and slow so there's no need to be too precise. Stir into the pan, tie the rosemary and sage together and add, then season with sea salt and black pepper. Cook for 20 to 30 minutes, or until starting to caramelize, stirring the veg and turning the meat occasionally.
  • Turn the heat up to high, pour in the wine, stir in the tomato purée, and let the wine cook away. Pour in the stock, bring to the boil, then place a double layer of scrunched-up wet greaseproof paper on the surface. Reduce to a low heat and cook for around 3 hours, or until the meat is meltingly tender, turning and basting occasionally. Season to perfection.
  • Lift the meat out on to a board, carve it into thin slices, and spoon over enough of that incredible sauce to keep the meat nice and juicy. Toss the rest of the sauce (reduce on the hob, if needed) with freshly cooked tagliatelle, and finely grate over a little Parmesan, to serve. Double win.

Nutrition Facts : Calories 360 calories, Fat 20.6 g fat, SaturatedFat 7.2 g saturated fat, Protein 30.6 g protein, Carbohydrate 8 g carbohydrate, Sugar 6.2 g sugar, Sodium 0.7 g salt, Fiber 2.6 g fibre

ITALIAN POT ROAST (STRACOTTO)



Italian Pot Roast (Stracotto) image

Pot roasts exist in many cuisines, of course, and the Italians have stracotto, which means "overcooked." Like many other roasts, this one cooks low and slow after it's seared. But here, red wine adds depth to the tomatoes, and a smattering of fresh basil contributes to its complexity. Make this for your next Sunday supper, or on a cold winter evening.

Provided by Florence Fabricant

Categories     dinner, main course

Time 4h

Yield 8 servings

Number Of Ingredients 11

3 large cloves garlic, peeled
1 (3-pound) rump or boneless chuck roast
4 tablespoons olive oil
1 pound onions, peeled and chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
1/2 cup robust dry red wine
1 cup seeded, chopped plum tomatoes or well-drained canned plum tomatoes, seeded and chopped
1 tablespoon tomato paste
1/4 cup finely chopped fresh basil
Salt and freshly ground black pepper to taste

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 456, UnsaturatedFat 19 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 11 grams, Sodium 691 milligrams, Sugar 4 grams, TransFat 1 gram

ITALIAN POT ROAST (STRACOTTO ALLA FIORENTINA)



Italian Pot Roast (Stracotto alla Fiorentina) image

Provided by Olivia's Cuisine

Time 3h30m

Number Of Ingredients 11

3 pounds chuck roast
2 cloves of garlic, peeled and sliced
Salt and freshly ground pepper, to taste
2 tablespoons olive oil
1 onion, sliced
1 carrot, peeled and finely chopped
2 celery sticks, chopped
1 cup red wine (suggestion: Chianti)
1 jar Bertolli Rustic Cut Marinara with Traditional Vegetables
6 basil leaves
Chopped parsley to garnish

Steps:

  • Trim some of the fat from the meat. Using a sharp knife, make cuts all over the meat and insert the garlic slices inside. Season generously with salt and pepper. If you like, you can tie the beef with kitchen strin, to help it keep it shape during cooking.
  • In a large dutch oven pot, heat the olive oil over medium high heat. Add the meat and brown on all sides until a nice brown crust develops, about 5 minutes per side. Remove to a plate and reserve.
  • Lower the heat to medium low. Add the veggies and cook until soft and translucent, about 10 minutes. Then, add the wine and cook until it reduces slightly, about 5 minutes.
  • Add the marinara sauce and stir to combine. Then, add back the chuck roast and the basil leaves. Cover, turn the heat down to low and let it simmer gently for 2 to 3 hours, turning the roast at least once, until fork tender. If you think the sauce is drying out, you can add some water of beef broth.
  • When done, remove the basil leaves and discard. Transfer the meat to a chopping board, remove the kitchen string (if used) and cut into smaller pieces. The sauce should be thick enough, but if it's not, you can continue boiling over medium-high heat, uncovered, until it reaches the desired thickness. Taste for seasoning and adjust accordingly.
  • Serve the roast over creamy polenta (or mashed potatoes), garnished with chopped parsley.

STRACOTTO



Stracotto image

A Tuscan family favourite: think the emotion of Bolognese on the familiarity scale, but with a whole new level of comfort. It's inspired by Nonna Miriam from Panzano, and this simple cooking process gives you what she calls a 'rich plate'--she likened it to the moment you know you've got a winning hand in poker. To serve, it's traditional to enjoy the rich sauce with freshly cooked tagliatelle as a primo, serving the rest of the sauce with the meat as a secondo, teamed with steamed greens, oozy polenta, mash or whatever you fancy!

Provided by Jamie Oliver

Categories     main-dish

Time 4h

Yield 8 servings

Number Of Ingredients 14

1-kilogram (2-pound) piece of higher-welfare beef chuck, sinew removed
Olive oil
2 red onions
2 carrots
2 cloves of garlic
2 sticks of celery
1 bulb of fennel
1/2 a bunch of fresh rosemary (15 grams [0.5 ounce])
1/2 a bunch of fresh sage (15 grams [0.5 ounce])
Sea salt
Freshly ground black pepper
250 milliliters (1 cup) Chianti red wine
2 tablespoons tomato puree
1 1/2 liters (1 1/2 quarts) organic meat or veg stock

Steps:

  • Place the meat in a fairly snug-fitting casserole pan on a medium-low heat with 2 tablespoons of oil, turning with tongs, while you peel the onions, carrots and garlic, trim the celery and fennel, then roughly chop it all to make a soffritto--it cooks low and slow so there's no need to be too precise. Stir into the pan, tie the rosemary and sage together and add, then season with sea salt and black pepper. Cook for 20 to 30 minutes, or until starting to caramelize, stirring the veg and turning the meat occasionally.
  • Turn the heat up to high, pour in the wine, stir in the tomato puree, and let the wine cook away. Pour in the stock, bring to the boil, then place a double layer of scrunched-up wet parchment paper on the surface. Reduce to a low heat and cook for around 3 hours, or until the meat is meltingly tender, turning and basting occasionally. Season to perfection.
  • Lift the meat out on to a board, carve it into thin slices, and spoon over enough of that incredible sauce to keep the meat nice and juicy. Toss the rest of the sauce (reduce on the stove, if needed) with freshly cooked tagliatelle, and finely grate over a little Parmesan, to serve. Double win.

STRACOTTO AL CHIANTI: BEEF BRAISED IN CHIANTI



Stracotto al Chianti: Beef Braised in Chianti image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
2 pounds stewing beef, cut into 1-inch cubes
2 red onions, roughly chopped
3 garlic cloves, crushed
3 cups Chianti wine
Salt
2 teaspoons whole peppercorns

Steps:

  • In a stew pot, heat up the extra-virgin olive oil. Once the oil is hot, add the beef, onions and garlic. Sear for about 2 minutes, stirring frequently. Add all of the wine. It should be enough to cover the beef. Season with salt and whole peppercorns.
  • Bring the wine to a boil. Lower the heat and allow it to gently simmer for approximately 2 hours.

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