Braised beef

Braised beef

Stracotto

By
From
The Collection
Serves
6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
4 tablespoons olive oil
a nice piece beef such as rump or brisket, with a little fat, about 1.5kg
2 carrots, cut into very small cubes
1 large onion, finely chopped
3 celery stalks, trimmed and cut into small cubes
10 juniper berries
20 peppercorns
a few bay leaves
100g fatty parma ham, cut into thin strips
1 litre dry white wine
1 litre Beef stock
salt
45g butter

Method

  1. Heat the olive oil in a large, preferably cast-iron, pan, add the beef and brown on each side, then remove from the pan and set aside. Add the carrots, onion, celery, juniper berries, peppercorns, bay leaves and Parma ham and fry until the vegetables are soft.
  2. Return the meat to the pan and add the wine, stock and a little salt. Bring to the boil, then reduce the heat, cover and cook slowly until the meat is very tender, about 2 hours. Pierce the meat with a skewer to check if it is well cooked; if necessary, cook for a little longer. By the end of the cooking time most of the liquid should have evaporated.
  3. Remove the meat from the pan, whisk in the butter and add a little more stock or wine – enough to bring it to a velvety consistency. Pass the sauce through a fine sieve. Serve the meat thinly sliced, accompanied by the sauce.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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