Beef Stracotto

Beef Stracotto

Braised Chuck steak, root vegetables, crispy potatoes, salsa verde

This dish comes from the Roman ghetto. ‘Stracotto’ literally means ‘cooked over and over’. As a matter of fact the braised beef is cooked on a very low heat for several hours. This cooking process allows the beef to become tender and the sauce to build a full flavour. It is a classic dish for Shabbat, especially in the fall and winter months.  

Our process:

We will be using the tender cheeks of the Cow.  We will season them with salt an hour before searing to caramelize in a pan.  We will braise them at low temperature in a fortified stock.  The braise will have mirepoix garlic, thyme, peppercorn, bayleaves.  Once tender we will cool in the braising liquid.  At service we will serve the cheeks 8 oz portion with reduced braising liquid the mirepoix from the braise and the crispy potatoes that are tossed with chopped herbs and pecorino.

The braising liquid:

We start by roasting beef knuckle bones that have the most marrow and cologen = flavor and viscosity.  We build a stock that will run for 8 hours.  we strain the stock and reduce to fortify.  Next we take beef trim caramelize with mirepoix, deglaze with red wine and pour the stock on top to simmer for flavor.  The next step is to caramelize more beef trim and dried porcinis and add broth on top as well.  we reduce to fortify.

Root vegetables: Onion, turnip, carrots, celery