Beef straccoto

    Beef straccoto

    42saves
    7hr10min


    5 people made this

    About this recipe: 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. This recipe will serve 6-8 easily, with leftovers, which are lovely the next day. Be sure to start this recipe early.

    Lancashire, England, UK

    Ingredients
    Serves: 8 

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

    Method
    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 & pepper
    2. Heat 2 tbsp olive oil in a large pan, & fry vegetables for about 20-30 mins over medium heat until patched with brown, add wine & stock and bring up to boil, then simmer for 15 mins.
    3. Preheat oven to 140
    4. Heat the remaining olive oil in flameproof casserole & brown the meat all over - this will take about 20 mins.
    5. Pour the wine & vegetable mix over the meat, and pour in the passata.
    6. Turn the meat over so it's covered all over in liquid
    7. Season generously with salt & pepper
    8. 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.
    9. Take the meat out of the pan, and carve as best you can - it will fall to bits. Cover and keep warm.
    10. Remove the bouquet garni and rub the cooking juices through a sieve, reheat and serve with the beef.

    Tip

    This is so rich, it only needs creamy mash and some freshly cooked green veg with it. Hope you enjoy it! :o)

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    Reviews (3)

    1

    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

    irenafoods
    1

    - 01 Jan 2013

    0

    - 28 Oct 2012

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