Stracotto di Menza
sandravalvassori.com
Bring a touch of Italy to your home with this Stracotto di Manzo (Italian Pot Roast). A beloved Italian dish that's made by braising beef in red wine with hearty vegetables and warming spices until it's fork-tender, moist and delicious. Whether you’re hosting a festive holiday feast or enjoying a quiet, comforting meal at home, this Italian pot roast will delight everyone that tries it.
Servings: 6 to 8
Ingredients
- 1/2 ounce dried porcini mushrooms (optional-see notes)
- 1 (4-4 1/2 lb) boneless beef chuck roast, tied
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra virgin olive oil, divided
- 1 large onion, diced (can use yellow or red)
- 2 large carrots, peeled and diced
- 2 large stalks celery, diced
- 4 garlic cloves, peeled and crushed
- 6 thyme sprigs
- 1 large rosemary sprig
- 2 bay leaves
- 1 small cinnamon stick
- 3-5 whole cloves
- 3 cups dry red wine preferably Italian, but use whatever you enjoy drinking
- 2 cups low-sodium beef stock (I use Better than Bouillon)
- 1 14-oz can crushed tomatoes
- chopped flat leaf parsley for garnish (optional)
Instructions
- Prepare the porcini mushrooms (if using): 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 or paper towel. Give the mushrooms a rough chop and set aside the mushrooms and liquid separately.
- Adjust an oven rack in the middle, or lower-middle of the oven (ensure there is enough room on top to fit your pot). Preheat oven to 325ºF.
- Pat the beef dry with paper towels and liberally season with salt and pepper all over. In a large Dutch oven, or a heavy-bottomed pot, heat 2 tablespoons oil over medium-high heat. Add the beef and sear on all sides until a brown crust forms, about 8-10 minutes total (brown the sides as well). Transfer the browned meat to a large plate and set aside.
- If necessary, add the remaining 1 tablespoon of oil to the pan and reduce to medium heat. Add the onion, carrot, celery, cloves of garlic and 1 teaspoon salt. Sauté, stirring occasionally, for about 10 minutes or until the vegetables are beginning to soften and slightly brown.
- Tie the thyme sprigs, rosemary sprigs and bay leaves together with kitchen twine and toss them into the pot along with the cinnamon stick and cloves, if using. Add the red wine and bring to a gentle boil. Let the wine simmer for 2 to 3 minutes, then add in the porcini mushrooms, mushroom liquid, beef broth and tomatoes.
- Add the beef and any juices from the plate back into the pot. Season with a pinch more salt and pepper. Over high heat, bring to a boil, then cover with the lid and place in a preheated 325ºF oven to braise for 3 to 3 1/2 hours. TIP: Flip the roast once or twice while it's cooking to ensure the un-submerged part of the roasts gets just as flavourful.
- When the meat is ready (it should be tender enough to cut with a spoon), transfer to a serving platter and loosely cover with foil to rest for 10 minutes.
- Skim most of the fat off the top of the sauce and remove and discard the herb bundle, cinnamon stick and cloves (the cloves are hard to find so I usually just leave them in and no one has ever complained). Optional: If you prefer a thicker sauce, bring the sauce to a boil, then lower to a simmer. Cook for about 5 minutes or until thickened to desired consistency. Taste and season with more salt and pepper to taste, if needed.
- Slice the beef into large, thick pieces and top with all of the sauce. Garnish with chopped parsley, if using. Serve with mashed potatoes, tagliatelle or polenta, spooning more of the sauce over each serving.
- *If making ahead, place the sauce and beef in separate containers and refrigerate for up to 4 days. When ready to use, skim off the fat and reheat gently. Garnish with parsley and serve with your favorite side dish.
Notes
- Beef: Chuck roast is the best choice of beef to use for this pot roast. It is well-marbled with plenty of fat throughout so it won't dry out during the long braising time. Though not as well-marbled, you can also use brisket or other leaner roasts such as rump roast, top round, and bottom round. Just be aware they will not be as fall-apart tender.
- Use a good wine: This recipe calls for a lot of red wine so it's important you use one that is delicious to drink and preferably Italian. I like to use Chianti but a Cabernet or Merlot will also work.
- Make Ahead: Like most braises, this Italian pot roast is even better the next day. Letting the dish sit overnight gives the ingredients time to marry further, creating deeper and more complex flavors. This is especially true for dishes with aromatics, herbs, and spices. It is best to store the beef and sauce separately so the sauce stays nice and loose.
- Braising time: Depending on how big/thick your roast is, it could take up to 4 hours to be ready.
- Store: Leftover beef and sauce can be stored in an airtight container and refrigerated for up to 4 days.