Stracotto di Manzo, or Italian Pot Roast

Updated at: Thu, 17 Aug 2023 13:28:05 GMT

Step 1

Put the beef in a large dish with the vegetables, herbs, peppercorns, garlic and chillies and pour the wine over everything.

Step 2

Cover the dish with a lid or with clingfilm/plastic wrap and refrigerate for at least 12 hours, although 24 hours is recommended.

Step 3

The meat should be entirely immersed in the wine.

Step 4

If this is not possible, turn the meat every few hours.

Step 5

When the meat has finished marinating, lift it out of the dish (reserving the marinade) and allow to dry on kitchen paper/paper towels.

Step 6

Tie up the beef with kitchen twine to help it hold its shape during cooking, and season well with salt and pepper.

Step 7

In the stovetop casserole dish, heat the oil over medium heat, then seal the beef on all sides.

Step 8

Once nicely browned, remove from the dish and set aside.

Step 9

Pass the reserved marinade through a colander into a jug/small pitcher.

Step 10

In the same dish over the same heat, add all the vegetables from the colander and fry for about 10 minutes.

Step 11

Add the tomato purée/paste and mix through.

Step 12

Return the beef to the pan and pour over the marinade.

Step 13

Bring to the boil.

Step 14

Reduce to low heat.

Step 15

cover with the lid and simmer for a minimum of 2 hours, turning the meat once or twice.

Step 16

It is common to cook this over very low heat for upwards of 6 hours, but if you do this you must remember to turn the meat a few times.

Step 17

Remove the beef from the dish, cover with foil and set aside to rest.

Step 18

Discard the rosemary sprig and bay leaves.

Step 19

Using a hand blender, blend the remaining contents of the dish to form a gravy- like sauce.

Step 20

If you prefer a thicker sauce, return the dish to the heat and simmer gently until the desired consistency is achieved.

Step 21

Cut the beef into thick slices and serve with roast potatoes and vegetables of choice.

Step 22

Pour the sauce generously over the beef.

Step 23

garlic and chilli with a lid or with 12 hours, althou entirely immers every few hours

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