Stracotta de Manzo; The Italian Yankee Pot Roast.

 

Stracotta de Manzo; The Italian Yankee Pot Roast.

This is one of my favorite recipes. The best thing about it is the leftover sauce, which makes a great Bolognese after you puree the leftover bits of meat and sauce. It’s super easy to make and is a great dish on a cool fall evening. Here’s my version.

1 ounce dried porcini mushrooms

2 cups beef stock

Salt and pepper

1 (4-6lb) Chuck Roast, well marbled

2 tablespoons olive oil

2 tablespoons pancetta (or bacon in a pinch), chopped

1 finely chopped yellow onion

1 grated carrot

1 finely chopped celery stalk

3 cloves garlic, minced

2 bay leaves

½ teaspoon crushed red chiles

1 tablespoon fresh rosemary

2 tablespoons chopped basil

1/4 cup tightly packed parsley leaves, chopped

3 tablespoons tomato paste

5 cups dry red wine

1 (28-ounce) can crushed tomatoes

 

Soak the porcini mushrooms in 1 cup of hot stock until softened, about 30 minutes. Strain the liquid through a coffee filter or a sieve lined with a double layer of cheesecloth. Set aside the mushrooms and liquid separately.

 

Season the beef with salt and pepper. In a large casserole, heat 2 tablespoons of the olive oil over medium high heat until hot but not smoking. Brown the beef on all sides, about 15 minutes total. Transfer the beef to a plate. Add pancetta, onions, carrots, and celery, stirring, until they are golden. Add garlic and cook 1 minute more. Season lightly with salt and pepper. Stir in bay leaves, rosemary, parsley, basil and tomato paste. Add the wine and simmer until it is reduced by half, about 20 minutes.

Add the beef, tomatoes, porcini mushrooms, mushroom liquid, and enough beef stock to come 2/3 up the side of the beef. Bring to a simmer, cover, and cook at a gentle simmer for 2 1/2 to 3 hours, until the meat is tender.

Transfer the meat to a cutting board. Use an immersion blender to puree all the solids left in sauce. Season to taste. Slice the roast and serve with the sauce and soft polenta or risotto.