Braised Beef Ravioli with Butter Sage Sauce
Burnt Eggplant with Tahini

Braised Beef (Stracotto di Manzo ala Piemontese)

This is the braised beef that rocked the Braised Beef Ravioli. It's from Biba Caggiano's cookbook Trattoria Cooking. It's rich, tender and full of flavor. 

 

KCB_5543

Made the night before it was a wonderful dinner. 

 

Have a bottom round roast and some red wine? let's get cookin' 

 

 

mont_001

In a dutch oven, brown your bottom in some olive oil.  

 

 

mont_002

While the browning is going on, assemble and chop some onion, celery, carrots and garlic. 

When the roast is browned, remove from the pot and add the vegetables. Cook until they are lightly golden. 

 

 

mont_003

Add the garlic, return the roast to the pot and add the wine, 

 

 

mont_004

tomatoes, salt

 

 

mont_005

and pepper. Cover and simmer for 3 to 3 1/2 hours.

 

 

KCB_5547

Plate and top with pan sauces and vegetables. 

Try and save enough so you can make some ravioli. 

 

@@@@@ Now You're 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 (I'm 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 it's 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 You're Cooking! v5.87 **

 And that's that  

Comments