This post is also available in Italiano
Stracotto, is a typical recipe of Jewish-Roman cuisine or, if you prefer, Judeo-Roman: it is a meat dish, cooked for many hours, as you might have guessed by its name, which in Italian means “overcooked”, in a tasty tomato sauce, which usually prepared on Shabbat.
This extraordinary dish, delicious when just made, but even better warmed the next day, has a double secret life: it is served simply as a second course, but it can once again be used as a condiment for pasta when, once the meat is gone, there is a little sauce left.
It is true that as we move towards the summer we don’t necessarily feel like having stews, but if you want the satisfaction of a recipe that practically prepares itself and takes care of two dinners, this is for you!
This stracotto is one of the dishes I have prepared for Pomì
Stracotto, the original Jewish-Roman recipe
- 1 bottle of rustic style tomato puree
- 1 large onion thinly sliced
- 1 kg of round or stew beef
- Extra virgin olive oil to taste
- Salt to taste
- 1 glass red wine
- First, nicely sauté the onion in a large non-stick pan, then, when the onion is golden brown, add the meat, and brown it on all sides. If you have a cast iron pot, use it!
- Pour an abundant amount of tomato sauce, a glass of wine, and a glass of water over the meat, then let stracotto cook over medium heat for about three hours, turning the meat about every half hour, and adding water if the sauce dries up too much.
- If you are in a hurry, you can speed up the cooking time of the meat by using a pressure cooker and increasing the liquids: just make sure there is always enough water to cover the meat.
- When the stew is ready, serve it hot, remembering to save a little sauce for pasta the next day, as tradition dictates.
While we are still on the subject of stracotto and long cooking times, allow me to tell you about my article on the noble art of slow cooking that came out on East Magazine just yesterday; you will find us a series of tips on long-cooking dishes on which pans to use, which condiments are best, etc., which I recommend you read before trying the recipe!