Stracoto E Porcini Food

STRACOTTO (POT ROAST) WITH PORCINI MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F.
• Pat the beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.
• Reduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and mushrooms. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed.
• Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender, blend the pan juices and vegetables until smooth. Add the rosemary and thyme. Bring to sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste.
• Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.

STRACCETTI CON SPECK E PORCINI

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the garlic and shallots and saute until just tender. Stir in the speck and nipitella and cook until the speck is golden and crisp, about 4 minutes. Stir in the mushrooms and saute until tender, about 8 minutes.
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain well. Toss the pasta with the mushroom mixture, adding the vegetable broth to moisten. Sprinkle with the parsley and some Parmesan and toss.

STRACOTO E PORCINI

Steps:

• Preheat the oven to 350°F/180°C.
• Rub beef generously with salt and pepper.
• Brown on all sides in EVOO in a Dutch Oven or other ovenproof pot for about 15 minutes total time.
• Transfer beef to a deep plate or bowl.
• Add a bit more olive oil to the pot and fry onions, adding the 1 tsp of salt until they are tender about 5 minutes.
• Scrape up all the brown bits the meat left behind while onions are cooking.
• Add the garlic and sauté 1 minute.
• Stir in the wine and boil 1 more minute.
• Add the stock and porcinis and return beef to the pot.
• Bring the sauce to a boil, cover and put the pot in the oven.
• Braise about 3 hours, turning the meat at halftime.
• Transfer the roast to a cutting board, tent with foil and let rest 15 minutes.
• Discard excess fat off the top of the sauce, pour sauce into a blender and puree until smooth.
• Pour sauce into a saucepan, add rosemary sprig and bring to a boil.
• Season with salt and pepper to taste and remove rosemary.
• Cut beef into slices, it should be fork-tender, arrange on serving platter and top with a bit of sauce.
• Garnish with extra rosemary and pour the left over sauce into a saucier/gravy boat.
• Best served with potatoes.