Italian-style pot roast is a traditional Italian dish made with beef cooked slowly with vegetables, red wine, and spices. The meat is marinated and braised for several hours until it becomes tender and succulent. The result is a dish rich in flavors and intense aromas. Perfect to serve on special occasions or during the colder months.
The day before, place the meat in red wine with chopped carrots, chopped onions, and a bit of garlic; occasionally turn the meat
The next day, melt butter and oil in a pan and add the meat with a little bit of onions and garlic, but not the marinade mixture
When the meat is browned, flambé with brandy and then pour the marinade mixture over it
Let it cook for 2 hours
Meanwhile, chop the tomatoes and place them in a saucepan with fresh onions, round carrots, mushrooms, olives, thyme, and bay leaf
Let it cook for 2 hours and then add this mixture to the meat, allowing it to cook for an additional hour
Pan
Saucepan
Cutting Board
Knife
Non-stick Pan
Store in the refrigerator in an airtight container for up to 3 days
The term 'stracotto' derives from the long cooking time of the meat, which makes the dish particularly tender and flavorful
Italia
| Energy (kcal) | 88.76 |
| Carbohydrates (g) | 2.64 |
| of which Sugars (g) | 2.54 |
| Fat (g) | 25.55 |
| of which Saturates (g) | 0.11 |
| Protein (g) | 28.74 |
| Fiber (g) | 0.93 |
| Sale (g) | 0.01 |
