-= Exported from BigOven =-
Stracotto Di Cremona
Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Beef
-= Ingredients =-
3 pounds Boneless chuck or bottom
Round
4 sl Lean salt pork
6 Whole cloves
1 medium Onion
1 medium Carrot
1 Celery stalk
1 quart Dry red wine
1 2 1/2" stick of cinnamon
3 tablespoon Olive oil ; or enough to
Cover the bottom of the pot
Flour
1 teaspoon Salt
1/2 teaspoon Ground pepper
2 tablespoon Tomato paste diluted
In...
1 cup Water
-= Instructions =-
If your meat is very streaked with fat, use only 2 slices of salt
pork. If it fairly lean, use 4 slices. Cut the salt pork slices
crosswise into little strips. Make a whole series of slits in the
roast on all sides, and stuff them with the strips of pork. Stick in
the cloves at random. Then tie the piece of meat with butcher string
as you would a sausage or a neat parcel. Put the roast in a bowl just
wide enough to fit it snugly and deep enough to hold the marinade.
Mince the onion, carrot and celery as finely as possibly, and
sprinkle over the meat. Add the wine and the cinnamon, and marinate
at least 8 hours. Remove the meat from the marinade and drain it
well. Put the olive oil in a stewpot that has a good cover. Flour the
meat, patting it well to get it evenly covered. Add the meat to the
oil, and brown slowly over medium heat. Once browned, salt and pepper
the meat. Scoop the minced vegetables out of the marinade and add
them to the pot. When these are browned, add the marinade. Add the
tomato paste diluted in warm water and, if necessary, enough more
warm water to cover. Bring the pot to a boil, reduce the heat to a
very low simmer, and cover. Put a piece of heavy brown paper between
the pot and its cover to seal it well. Cook very, very slowly for at
least 4 hours. Uncover the pot, stir the sauce gently, and continue
cooking uncovered until the sauce has reduced and thickened. The
sauce should be smooth, like a fine gravy. The meat should be tender
enough to cut with a spoon. Use half the sauce with pasta as a first
course, and the rest with the meat for a second course. Serve with
whipped potatoes or slices of hot Italian bread in order to take full
advantage of the sauce. From The Romagnolis' Table by Margaret & G.
Franco Romagnoli.
Per Serving (excluding unknown items): 111 Calories; 1g Fat (22.2%
calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 363mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable;
0 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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--
Helen Peagram
Freecyclemom
Ready to RV
--
Helen Peagram
Freecyclemom
Ready to RV
readtorv at gmail dot com