tuscan-style braised beef, [ stracotto toscano]

Name: Tuscan-style Braised beef, [ Stracotto Toscano]
Prep time: 1 h
Cook time: 3 h
Cuisine: Italian
Ingredients: 1 clove(s) garlic, finely chopped; 1 tablespoon(s) rosemary , finely chopped; 2 pound(s) beef, rump or sirloin roast; 1/3 cup(s) olive oil, extra virgin; 2 - onions,coarsely chopped; 2 - carrots, coarsely chopped; 1 stalk(s) celery, coarsely chopped; 1 tablespoon(s) italian parsley, finely chopped; 3 - sage leaves, torn; 2 - bay leaves, dried; 3/4 cup(s) red wine, dry burgundy; 16 ounce(s) can whole plum tomatoes chopped; 2 cup(s) beef stock; - salt and pepper

21 Pinches 2 Photos

Jill Bahada

waterbury, CT

Updated on Jul 23, 2015

This braised beef to me is best over pasta , but my mother likes it served just the meat and sauce in a bowl with Italian bread...My Dad likes this served over cooked Polenta. To each his own , you may even want this with a vegetable and mashed potatoe

Rate

prep time 1 Hr

cook time 3 Hr

method Stove Top

yield

Ingredients

1 clove garlic, finely chopped
1 tablespoon rosemary , finely chopped
2 pounds beef, rump or sirloin roast
1/3 cup olive oil, extra virgin
2 - onions,coarsely chopped
2 - carrots, coarsely chopped
1 stalk celery, coarsely chopped
1 tablespoon italian parsley, finely chopped
3 - sage leaves, torn
2 - bay leaves, dried
3/4 cup red wine, dry burgundy
16 ounces can whole plum tomatoes chopped
2 cups beef stock
- salt and pepper

How To Make tuscan-style braised beef, [ stracotto toscano]

Step 1

Mix the garlic and rosemary with a generous quantity of salt and pepper. Using a sharp knife, make several incisions in the meat and fill with the herb mixture. Tie the meant loosely with kitchen string. Heat the oil in a heavy bottom pan over medium-high heat and brown the meat well on all sides. Add the onions, carrots, celery, parsley,sage, bay leaves and saute for a min. Season with salt and pepper, then pour in the wine.When the wine has evaporated ,[A few mins] add the tomatoes , partially cover and simmer over medium -low heat for 2 1/2 hours. Turn the meat from time to time, adding the stock gradually so that the sauce does not dry out.

Step 2

When the meat is cooked, you can either slice and serve with the sauce and bread, or I put in the fridge at this point and the next day I reheat for another hour the shred all the meat and mix with sauce and spoon over any type pasta and add grated cheese.
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