Stracotto

Von Sip and Feast · 240 Min.

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Zubereitung

1. Preheat the oven to 325°F (160°C) with the rack in the middle, big enough for a Dutch oven with its lid.
2. Cut the garlic cloves into slivers, cut slits in the roast and push the slivers in. Pat the chuck roast dry, then season with salt and pepper. Save any leftover garlic for step 5.
3. Heat a large Dutch oven over medium heat with the olive oil. Sear the roast until browned on all sides, about 15 minutes total, then move it to a plate.
4. Add the onion, 1/4 cup water and a pinch of salt to the pot. Cook over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon.
5. Add the celery and carrots and cook another 10 to 15 minutes until very soft, adding any leftover garlic in the last few minutes. If they start to burn, lower the heat or add a splash of water or stock.
6. Stir in the tomato paste and cook 1 minute, stirring often. Add the red wine, bring to a simmer and scrape up the browned bits.
7. Tie the thyme, sage and bay leaves together or put them in a sachet.
8. Add the beef stock, plum tomatoes, cinnamon stick (if using) and tied herbs and bring to a simmer. Turn off the heat, return the roast to the pot, cover and place in the oven.
9. Cook the roast for 3 hours, then check it. If it is not tender, cook 30 more minutes and check again.
10. Remove the roast once tender and tent it with foil. Cut into chunks or slice carefully.
11. Skim the fat from the sauce with paper towels or a ladle, then taste and season with salt and pepper as needed.
12. Place the beef on a platter and top with the sauce.

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