Stracotto

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.

   Ca. 2 min.

2. 2

   Dredge the seasoned beef in all-purpose flour, shaking off any excess.

   Ca. 3 min.

3. 3

   Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.

   Ca. 2 min.

4. 4

   Sear the floured beef in batches until browned on all sides, about 3-4 minutes per side. Remove the beef and set aside.

   Ca. 10 min.

   Kokkens note: Do not overcrowd the pot; sear in batches to ensure a good crust.

5. 5

   Reduce the heat to medium and add the yellow onion, carrot, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.

   Ca. 7 min.

6. 6

   Add the minced garlic and cook for another minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

7. 7

   Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom. Bring to a simmer and cook until the wine has reduced by about half, approximately 5 minutes.

   Ca. 5 min.

8. 8

   Stir in the canned diced tomatoes, beef broth, bay leaf, rosemary, and thyme. Bring the mixture to a gentle simmer.

   Ca. 2 min.

9. 9

   Return the seared beef to the pot, ensuring it is mostly submerged in the liquid.

   Ca. 1 min.

10. 10

    Cover the Dutch oven and transfer it to a preheated oven at 160°C (325°F). Braise for 2.5 to 3 hours, or until the beef is fork-tender.

    Ca. 3 t.

    Kokkens note: Alternatively, you can simmer gently on the stovetop over low heat, ensuring it doesn't boil rapidly.

11. 11

    Once cooked, remove the bay leaf and taste the sauce, adjusting seasonings as needed.

    Ca. 2 min.

12. 12

    Let the stracotto rest for 10 minutes before serving.

    Ca. 10 min.

    Kokkens note: Resting allows the juices to redistribute, making the meat even more tender.

13. 13

    Garnish with fresh parsley if desired and serve hot.