Stracotto Di Manzo (italian Pot Roast)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Cklive22 | 1 | Servings |
INGREDIENTS
| 1 | oz | Dried porcini mushrooms |
| 2 | c | Beef stock |
| Salt and pepper | ||
| 1 | Beef eye of round, 4-pound | |
| 2 | T | Olive oil |
| 2 | T | Pancetta, chopped |
| 1 | Finely chopped onion | |
| 1 | Finely chopped carrot | |
| 1 | Finely chopped celery stalk | |
| 3 | Cloves garlic, minced | |
| 2 | Bay leaves | |
| 1 | T | Chopped fresh rosemary |
| 1/4 | c | Tightly packed parsley |
| leaves chopped | ||
| 3 | T | Tomato paste |
| 5 | c | Red wine |
| 1 | Whole tomatoes, drained and | |
| crushed | ||
| 28-ounce |
INSTRUCTIONS
Soak the porcini mushrooms in 1 cup of hot stock until softened, about 30 minutes. Strain the liquid through a coffee filter or a sieve lined with a double layer of cheesecloth. Trim any hard bits from the mushrooms. Set aside the mushrooms and liquid separately. Season the beef with salt and pepper. In a large casserole, heat 2 tablespoons of the olive oil over medium high heat until hot but not smoking. Brown the beef on all sides, about 15 minutes total. Transfer the beef to a plate. Pour off browning fat. Add pancetta, onions, carrots, and celery, stirring, until they are golden. Add garlic and cook 1 minute more. Season lightly with salt and pepper. Stir in bay leaves, rosemary, parsley, and tomato paste. Add the wine and simmer until it is reduced by half, about 20 minutes. Add the beef, tomatoes, porcini mushrooms, mushroom liquid, and enough beef stock to come 2/3 up the side of the beef. Bring to a simmer, cover, and cook at a gentle simmer for 2 1/2 to 3 hours, until the meat is tender. Turn the roast every 30 minutes or so. Transfer the meat to a cutting board and cover with aluminum foil to keep warm. Skim off any fat from the surface of the liquid. Strain the liquid, pressing on the solids with a spoon to extract as much liquid as possible. Discard the solids and return the strained sauce to the pot. Bring to a boil and let cook uncovered for a few minutes to further reduce and thicken the liquid. Season with salt and pepper, to taste. Slice the roast and serve with the sauce and soft polenta. Yield: 8 servings Converted by MC_Buster. Per serving: 1878 Calories (kcal); 63g Total Fat; (51% calories from fat); 64g Protein; 71g Carbohydrate; 158mg Cholesterol; 6297mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9395 Converted by MM_Buster v2.0n.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5053
Calories From Fat: 2922
Total Fat: 318.5g
Cholesterol: 1079.7mg
Sodium: 6151.9mg
Potassium: 8774.8mg
Carbohydrates: 135.3g
Fiber: 21.7g
Sugar: 31.9g
Protein: 352.2g