Stracotto (Pot Roast) With Porcini Mushrooms
Serves: 3
Ellsworth Rath
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Cut the beef into 1-inch pieces and place on a platter
2
Season with salt and pepper, to taste
3
Watch how to make this recipe
4
Preheat the oven to 350 degrees F
5
Pat the beef dry with paper towels and season with salt and pepper
6
In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat
7
Add the beef and cook until browned on all sides, about 12 minutes
8
Remove the beef and set aside
9
Reduce the heat to medium
10
Add the remaining oil and the onions
11
Cook, stirring frequently, until tender, about 8 minutes
12
Add the garlic and cook for 1 minute until aromatic
13
Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon
14
Stir in the broth and mushrooms
15
Return the beef to the pot and bring the liquid to a boil
16
Cover the pot and transfer to the oven
17
Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed
18
Transfer the beef to a cutting board
19
Tent with foil and let stand for 15 minutes
20
Meanwhile, spoon any excess fat off the top of the pan juices
21
Using an immersion blender, blend the pan juices and vegetables until smooth
22
Add the rosemary and thyme
23
Bring to sauce to a simmer and simmer for 5 minutes
24
Spoon some of the sauce over the meat and serve the remaining sauce on the side