Beef stracotto

    7 hours 10 min

    Beef brisket in one piece, cooked for as long as possible in a casserole or slow cooker. The results are amazingly tender beef, a gorgeous sauce, and a very happy family! This is quite expensive to make, and takes a long time, so I only make this for special occasions, for feeding a large crowd. Leftovers are lovely the next day. Be sure to start this recipe early.

    Lancashire, England, UK
    13 people made this

    Serves: 8 

    • 2kg rolled beef brisket
    • 3 garlic cloves, cut into slivers
    • 4 tablespoons extra virgin olive oil
    • 2 large onions, finely chopped
    • 1 celery stick, finely chopped
    • 2 carrots, finely diced
    • 2 glasses red wine
    • 300ml (1/2 pint) good beef stock
    • 250ml (9 fl oz) passata (sieved tomatoes)
    • Bouquet garni, made with 1 bay leaf, 2 sprigs parsley, and 1 sprig each thyme and rosemary
    • freshly ground salt and black pepper

    Prep:10min  ›  Cook:7hr  ›  Ready in:7hr10min 

    1. Make slits all over the beef and push the garlic slivers into the holes. Season the meat with salt and pepper.
    2. Heat 2 tablespoons olive oil in a large pan and fry vegetables over medium heat vegetables until patched with brown, about 20 to 30 minutes. Add wine and stock and bring to the boil, then simmer for 15 minutes.
    3. Preheat oven to 140 C / Gas 1.
    4. Heat the remaining olive oil in a flameproof casserole and brown the meat all over, about 20 minutes.
    5. Pour the wine and vegetable mix over the meat, and pour in the passata. Turn the meat over so it's covered all over in liquid. Season generously with salt and pepper
    6. Put in the pre-heated oven for as long as possible, at least 7 hours. Turn the beef every so often, and baste with the sauce.
    7. Take the meat out of the pan, and carve as best you can - it will fall to bits. Cover and keep warm.
    8. Remove the bouquet garni and strain the cooking juices through a sieve. Reheat and serve with the beef.


    This is so rich, it only needs creamy mash and some freshly cooked green veg with it.
    To make it in the slow cooker, proceed as described in steps 1 through step 5, then place in the slow cooker and cook following the manufacturer's directions.

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    Reviews in English (3)


    Absolutely loved it! i changed it a bit only in that i marinated it for a while, only because i had already taken it out of the freezer but ended up having to change my plans for dinner on that day,so we had it on the Sunday rather than the Saturday as planned. In the marinade i put some capers and a couple spoonful wine vinaigre mixed with a bit of oil e.v.o , few juniper berries, a pinch of celery salt a tsp sugar to balance the acidity of the vinaigre(wine vin. can be strong), marinate for as long as possible really,cover with tin foil and keep in fridge and ever so often turn it over and spoon the juices over. Of course i also put the celery and carrots with it and a small onion because i used challotes instead. When ready to cook take it out of fridge and let reach room temperature (about 10/15 min), then take the brisket of the marinade and pat dry with kitchen paper, if you don't it will not brown properly and the oil will spit and spat and it hurts! You will also find that it will not take as long for the meat to brown. Keep the marinade, separate the carrot etc. from the oil.Ikept some of the celery, carrot and the onion all of the capers , took out the jun.berries and wizzed it to a paste with some of the passata, garlic and water or stock if you like just to get the consistency. The marinade juice can be mixed to the stock and i also mixed in the paste and the passata, (and just a little secret a drop runny honey makes all the difference).foll.recipe and enjoy!  -  11 Feb 2014


     -  01 Jan 2013


     -  28 Oct 2012