Stracotto. Roman -style
Stracotto is an italian stew with a scrumptious tomato sauce. Our recipe replicates the one from Rome, a traditional jewish recipe that is eaten on Shabbat.
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Servings: 4 servings
Ingredients
- 1 kg beef meat (rear muscle)
- 800 gr tomato sauce (recipe on notes or use store bought)
- 150 gr onions
- 200 ml red wine
- 50 gr extra virgin olive oil
- Salt and pepper
Instructions
- Wash the meat, pat it dray and cut it into chunks. Season with salt and pepper.
- Peel the onion and slice it into thin strips
- In a casserole pan, heat the olive oil over medium-high heat. Add meat and cook stirring for 10 minutes or until meat is ligthly brown and sealed.
- Add the onion and sauté together with the meat for about 10 minutes or until the onions are very tender.
- Pour in the wine and mix. Allow the alcohol to evaporate (about 4 minutes).
- Add the tomato sauce and water to cover the meat 2 cm. Season with salt and pepper. Bring to a boil.
- Reduce the flame to a minimum and cook for at least three hours, mixing occasionally. Do not allow it to dry too much as it can stick to the bottom, so just add a little hot water during cooking if necessary.
- When the meat will be extremely tender, adjust taste with salt and pepper. Turn off the flame and let it sit for 10 minutes before serving.
NOTES
Quick tomato sauce recipe:
800 gr to 1kg red ripen tomatos
Place whole tomatoes into a sauce pan. Cover with water and bring to a boil. Let them boil until the skin is falling apart (about 5 minutes).
Let tomatoes cool down and remove the skins. Cut into halves, discard seeds and place them on a blender with all juices they may have release in the chopping board. Blend until smooth and use it in the recipe.
Let tomatoes cool down and remove the skins. Cut into halves, discard seeds and place them on a blender with all juices they may have release in the chopping board. Blend until smooth and use it in the recipe.
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