RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Meat: Beef Stewed in Wine, Italian: Stracotto - meat
This recipe appeared in an article titled "Rome's Jewish Quarter: A Rich Culinary Heritage" from the August '95 issue of GOURMET. Stracotto (Italian Beef Stewed in Wine) For marinade: 3 cups dry red wine 1 onion, minced 1 carrot, minced 1 celery stalk, minced 1 small garlic clove, minced 2 1/2 pounds top round of beef, tied 2 tablespoons tomato paste 2 cups warm water 3 tablespoons olive oil 2 or 3 whole cloves or 1/4 teaspoon ground cloves 1/8 teaspoon cinnamon In a bowl, stir together marinade ingredients. In a large sealable plastic bag, combine beef with marinade and seal bag, pressing out excess air. Put bag in a shallow baking pan. Marinate beef, chilled, about 8 hours turning bag once or twice. In a small bowl, whisk together tomato paste and warm water. Reserve. Remove beef from bag, reserving marinade and pat beef dry. Season beef with salt and pepper. In a heavy 4-quart kettle heat oil over moderately high heat until hot, but not smoking. Brown beef on all sides. Transfer beef to a plate. Remove kettle from heat and carefully add reserved marinade (marinade will bubble up). Bring marinade to a boil and stir in reserved tomato mixture, cloves, cinnamon, and additional salt and pepper to taste. Return beef to kettle. Liquid should almost cover beef. Simmer beef, covered, for four hours. During the cooking, turn beef every hour. Transfer beef with tongs to a platter and discard strings. Keep beef warm and loosely covered. Bring mixture in kettle to a boil and reduce sauce to about 4 cups. If whole cloves were used, remove from sauce. Check sauce for additional seasoning. Serve beef with about 2 cups of sauce and accompanied by polenta and potatoes. Reserved sauce may be served with fettuccine at another meal.
