Today I prepared a meal for a family at church that needs some meals delivered for a few days. I made Braised Beef (Stracotto di Manzo ala Piemontese) I also made a nice green salad and creamy mac and cheese, I had to make mac and cheese for the kids. ;-). You can substitute the wine with beef broth if need be. This is sooooo good. The stock has a rich depth of flavor. I wish I would have made enough for us too. You really need to try this. @@@@@ Now Youre Cooking! Export Format Braised Beef (Stracotto di Manzo ala Piemontese) italian dishes, meats 1 tablespoon unsalted butter 3 tablespoons olive oil 3 pounds beef bottom round 1/2 cup all purpose, unbleached flour 1 medium onion; finely minced 1 medium carrot; finely minced 1 medium stalk celery (Im thinking a rib); finely minced 2 cloves garlic; finely minced 3 cups medium-bodied red wine such as Chianti Classico or a; Pinot Noir 1 cup canned imported Italian tomatoes; with their juices put through a strainer or food mill; to remove seeds Salt; to taste freshly ground black pepper; to taste Heat the butter and oil in a large, heavy casserole over high heat. When the butter foams, sprinkle the meat with the flour and add it to the casserole. Cook until it is golden brown on all sides, 6 to 7 minutes. Transfer the meat to a platter, reduce the heat to medium, and add the onion, carrot, and celery to the casserole. Cook until they are lightly golden, 4 to 5 minutes. Add the garlic and cook less than 1 minute. Return the meat to the casserole. Raise the heat to high and add the wine and tomatoes. Season with salt and pepper. Cook and stir until the liquid comes to a boil, then cover he casserole, leaving the lid slightly askew, and reduce the heat to medium-low. Simmer 3 to 3 1/2 hours, stirring a few times and making sure there is plenty of liquid in the pan. Add a bit more wine or tomatoes if the wine reduces too much. (at the end of the cooking time there should be about half of the original amount of wine and tomatoes still left in the casserole) The meat will have shrunk to about three-quarters of its original weight and should have a nice darkish color. Place the meat on a cutting board and let it settle for about 5 minutes. Check the consistency of your sauce. If too thin, cook it down over high heat until it has a medium-thick consistency. If too thick, add a bit more tomato or a bit of broth. Taste and adjust the seasonings, then slice the meat and serve topped by a bit of this delicious sauce. Notes: Biba Caggiano Tratorilla Cooking Cookbook Yield: 6 servings ** Exported from Now Youre Cooking! v5.91 **
Posted on: Sat, 27 Sep 2014 03:09:59 +0000
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