This is the braised beef that rocked the Braised Beef Ravioli I made a
few weeks ago. It's from Biba Caggiano's cookbook Trattoria Cooking.
It's rich, tender and full of flavor.

Photos and step by step if you are interested.
http://www.kokoscornerblog.com/mycor...iemontese.html

or
http://tinyurl.com/b8rvnql

Here's the recipe.

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Braised Beef (Stracotto di Manzo ala Piemontese)

italian dishes, meats

1 tablespoon unsalted butter
3 tablespoons olive oil
3 pounds beef bottom round
1/2 cup all purpose, unbleached flour
1 medium onion; finely minced
1 medium carrot; finely minced
1 medium stalk celery (I'm thinking a rib); finely minced
2 cloves garlic; finely minced
3 cups medium-bodied red wine
such as Chianti Classico or a; Pinot Noir
1 cup canned imported Italian tomatoes; with their juices
put through a strainer or food mill; to remove seeds
(I don't do this, I use diced tomatoes right out of the can)
Salt; to taste
freshly ground black pepper; to taste

Heat the butter and oil in a large, heavy casserole over high heat.
When the butter foams, sprinkle the meat with the flour and add it to
the casserole. Cook until it is golden brown on all sides, 6 to 7
minutes.
Transfer the meat to a platter, reduce the heat to medium, and add the
onion, carrot, and celery to the casserole. Cook until they are
lightly golden, 4 to 5 minutes. Add the garlic and cook less than 1
minute.
Return the meat to the casserole. Raise the heat to high and add the
wine and tomatoes. Season with salt and pepper. Cook and stir until
the liquid comes to a boil, then cover he casserole, leaving the lid
slightly askew, and reduce the heat to medium-low. Simmer 3 to 3 1/2
hours, stirring a few times and making sure there is plenty of liquid
in the pan. Add a bit more wine or tomatoes if the wine reduces too
much. (at the end of the cooking time there should be about half of
the original amount of wine and tomatoes
still left in the casserole) The meat will have shrunk to about
three-quarters of it's original weight and should have a nice darkish
color.
Place the meat on a cutting board and let it settle for about 5
minutes. Check the consistency of your sauce. If too thin, cook it
down over high heat until it has a medium-thick consistency. If too
thick, add a bit more tomato or a bit of broth.
Taste and adjust the seasonings, then slice the meat and serve topped
by a bit of this delicious sauce.

Notes: Biba Caggiano Tratorilla Cooking Cookbook

Yield: 6 servings


** Exported from Now You're Cooking! v5.87 **

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com