Shared by Micaela Pavoncello
Shared by Micaela Pavoncello
Stracotto (Italian Beef Braised With Tomatoes)
Yield: 6-8 servingsTime: 3 hours and 30 minutes
Stracotto (Italian Beef Braised With Tomatoes)
Yield: 6-8 servingsTime: 3 hours and 30 minutesFamily Journey
Rome, Italy
Sometimes known as Italian pot roast, stracotto cooks low and slow, letting the meat turn tender and the tomato sauce rich.
This recipe was shared by Micaela Pavoncello. Read more about her family in "A Roman Passover Menu From an Ancient Community" and try her recipes for Italian roasted lamb shoulder with potatoes, riso al uovo (creamy Italian rice), and carciofi alla romana (Roman-style artichokes).
Ingredients
- 2 pounds beef chuck filet, cut into 1½-2 inch pieces
- ¼ cup olive oil
- 1 onion, peeled and thinly sliced
- 1¾ teaspoons kosher salt, divided
- ½ teaspoon black pepper
- 2 (24½) ounce bottles tomato passata
Preparation
Step 1
Season the beef pieces with 1½ teaspoon salt and 1½ teaspoon pepper.
Step 2
Place a large dutch oven or heavy bottomed pot over medium heat. Add ⅓ cup of oil. Once the oil is sizzling, add as many pieces of beef that can fit in one single layer. Sear the beef until the pieces are golden-brown, about 3-5 minutes per side. Transfer on to a plate and continue searing the rest of the beef in batches.
Step 3
Transfer the beef to a plate and set aside.
Step 4
Add the onions into the pot and cook until they have softened and are lightly golden, 10-12 minutes.
Step 5
Place the beef back into the pot with the onions and stir, then add the tomato passata, the remaining salt, and pepper and stir to combine.
Step 6
Simmer over medium heat for about 3 minutes.
Step 7
Reduce the heat to low and cover the pot. Cook on a gentle simmer until the sauce has thickened and the beef is very tender and falls apart, about 3 hours.
Step 8
Serve the stracotto hot with matzo.
Stracotto can be stored in an airtight container in the refrigerator for 3–4 days.
