Shared by Micaela Pavoncello
Shared by Micaela Pavoncello
Stracotto (Italian Beef Braised With Tomatoes)
Yield: 6-8 servingsTime: 3 h and 30 min
Stracotto (Italian Beef Braised With Tomatoes)
Yield: 6-8 servingsTime: 3 h and 30 minFamily Journey
Rome, Italy
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 1 ½ - 2 inch pieces
- ¼ cup olive oil
- 1 onion, peeled and thinly sliced
- 1 ¾ teaspoons kosher salt, divided
- ½ teaspoon black pepper
- 2 24 ½ ounce bottles tomato passata
Preparation
Step 1
Season the beef pieces with 1 ½ teaspoon salt and 1 ½ 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 from the pot.
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 carefully add the tomato passata and the remaining salt and pepper into the pan. The beef should be completely covered with passata.
Step 6
Stir the mixture and let it cook at medium for about 3 minutes, until the mixture is actively simmering.
Step 7
Reduce the heat to low and place a lid on the pot. Cook on a gentle simmer for 3 hours until the sauce has thickened and the beef is very tender and falls apart.
Step 8
Serve the stractotto hot with matzo.
