Recipe: Braised Beef in Red Wine (Stracotto di Manzo) (Italian)

BRAISED BEEF IN RED WINE (STRACOTTO DI MANZO)

3 tablespoons olive oil
1 beef roast* (tied compactly) about 2 pounds (or 2 pounds stewing beef cut in 1 1/2-inch cubes)
2 large onions, diced
3 carrots, peeled and chopped (optional)
2 celery stalks, chopped (optional)
4 cups tomatoes, peeled, seeded, and chopped
3 to 4 garlic cloves, cut into slivers
1 lemon zest strip, about 3-inches long
1 cinnamon stick
A few whole cloves (optional)
3 to 4 cups dry red wine (as needed)**
Salt and freshly ground pepper (to taste)

Warm the olive oil in a large saute pan over high heat. Add the roast or the meat cubes in batches and brown well on all sides. Transfer to a heavy pot.

Add the onions, the carrots and celery, if using, the tomatoes, the garlic, the lemon zest, the cinnamon stick, and the cloves, if using.***

Pour in the wine to cover. Bring to a boil over medium-high heat, cover, reduce the heat to low, and simmer until the meat is "stracotto," or very tender, and the pan juices are well thickened, about 2 hours.

Remove the cinnamon stick, lemon zest, and cloves (if used) and discard. Season the beef with salt and pepper. Transfer to a warmed serving plate or dish. If you have used a roast, slice to serve. Save any extra meat juices for tossing with pasta.

*You can also use beef brisket in place of the beef roast.

**If there is not enough liquid for braising, add water or meat broth as needed.

***You can saute the onions, carrots, and celery in olive oil until tender before adding them to the pot.

VARIATION:
- For a fuller flavor, marinate the meat overnight in the wine, garlic, lemon zest, and cinnamon, then drain, reserve the marinade, dry, and brown. Use the reserved marinade for braising the meat.

Makes 6 servings
Source: Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein