Sunday, December 30, 2012

Stracotto…ring in the new year…

IMG_4301
::Nothing rings in the new year quite like a hunk of meat::
 
Hearty…fills the house with the warmth and flavors of Italy…on a cold day…
Stracotto….simply means cooked loooong. Luxuriously long.
Add it to pasta…pappardelle I love cipriani brand…if you are splurging.
 
From The New Basics Cookbook,by Julee Rosso and Sheila Lukins
 
3 tablespoons olive oil
2 pounds beef bottom round roast
1 1/2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery (I used a fennel bulb  instead)
4 cloves garlic, slivered, plus 1 teaspoon minced garlic
1 cup homemade beef stock or canned broth
1 can (28 ounces) plum tomatoes, drained (I didn't drain the tomatoes)
3 tablespoons tomato paste
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves (I used 1 1/2 teaspoons fresh thyme)
1 bay leaf
1/2 cup dry red wine
1/4 cup chopped flat-leaf (Italian) parsley
1 pound penne or pappardelle
Heat the oil in a Dutch oven over medium-low heat. Add the pot roast and brown on all sides. Remove the meat from the pan, and set aside.
Add the onions, carrots, celery, and slivered garlic and sauté until soft, 10 minutes. Remove the vegetables and set aside.
Set a rack in the bottom of the pot and place the roast on top. Pour the stock into the pot. Bring it to a boil, reduce the heat, cover, and simmer for 1 hour. (Instead of a rack, I put the stalks of fennel under the roast.)
Preheat the oven to 350 °F.
Remove the roast and the rack from the Dutch oven, and cut the meat into 1/4-inch-thick slices (they will be quite rare). Return the slices to the pot, layering them evenly.
Crush the plum tomatoes slightly, and add them to the pot along with the tomato paste, the 1 teaspoon minced garlic, pepper, salt, thyme, bay leaf, red wine, and reserved vegetables. Bring to a boil, tranfer to the oven, and bake, covered, until the meat falls apart, 1 1/2 hours.
Remove the meat and bay leaf from the pot, and allow the meat to cool slightly. Discard the bay leaf. Shred the meat and return it to the pot. Add the parsley, and heat through.
Bring a large pot of water to a boil. Add the pasta, and cook at a rolling boil until just tender. Drain.
Serve the stracotto over the hot pasta.
stracotto paapardelle
And welcome in a new year….2013.
Perfectly

17 comments:

Anonymous said...


Eating meat threatens animal welfare, personal health,
societal safety, food security, biodiversity, and environmental sustainability.

It’s not a requirement to eat animals, we just choose to do it, so it becomes a moral choice and one that is having a huge impact on the planet, using up resources and destroying the biosphere.


Eating As If the Earth Matters
http://www.brook.com/veg/

Meet Your Meat
http://www.meat.org/

Sam Twain

Shell and KO said...

I believe Sam Twain is an alias for one of the militant vegans that dominate the comment sections of thoughtful vegan blogs like The Gardeners Cottage.

While I can respect the personal choice not to eat meat and any attempt to reduce its consumption, their tactics of anonymously beating people up is childish.

This is a recipe that replaces meat as the main component of the meal with a pasta meal that uses meat as a flavoring. I would think they would be thoughtful and applaud such an approach to reducing meat consumption.

Life's a Beach! said...

Thanks for the recipe! Sounds wonderful! Happy New Year!

Anonymous said...

Anonymous 8:44 AM,

I believe Lime in the Coconut readers are intelligent, compassionate people who care about the state of the world and welcome information that shows how easy changes in habits can do great things.

The Eco-Eating link Sam Twain posted contains critical information.

Eco-Eating: Eating As If the Earth Matters (It Does!)
http://www.brook.com/veg/

Livestock is responsible for 51% of greenhouse gas emissions
http://51percent.org/

Assuming not all Lime in the Coconut readers are aware of the connection between animal agriculture and global warming, they can now read and learn about it. I hope they choose to do so. We have less than a decade to change course to avoid irreversible ecological catastrophe

XO,

Janet

Rebecca Jerdee said...

Hmmmm, I think I'll leave the meat thing to my son-in-law who'll be grilling on the lanai at my brother's gated digs in Fort Myers. I'll just be a guest of the house (and houseminder) while my brother's away in Minnesota doing New Year's with his family in Minneapolis. How weird is that? We'll be watching the Iowa State University bowl game on New Year's Eve while swimming in his heated pool.
Not the simple life to which I've become accustomed!!

An Urban Cottage said...

I've had this at a local Barbara Lynch restaurant and it was amazing. Is that fresh pappardelle? It looks beautiful!

Marion@Life Tastes Good said...

Oh my goodness - I think I can smell it from here! That looks and sounds wonderful! I am definitely trying! Thanks for the recipe!!

Ivy Lane said...

Thanks for sharing this recipe. I am printing it out now and going to make it for my hubby tomorrow!

Happy New Year to you and yours!!!!

Anonymous said...
This comment has been removed by a blog administrator.
Sara said...

Wow, now that is my kind of pot roast. This looks delicious.

Linda@ Lime in the Coconut said...

It is THAT good. Snowy weather,old world cooking good. Try it....if that is your thang. You will like.

If it's not your thang....do not try it.

S'okay? S'awright.

Carla Aston said...

I have that cookbook and love it. Everything I've made out of it is divine. This looks yummy too. Thanks for sharing the recipe! Have a delicious new year, Linda!

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Slim Paley said...

"Nothing rings in the new year quite like a hunk of meat::"
ha ha! Happy 2013 to you and your family!

My House, My Garden said...

I am trying this this week for sure! Yummy!

Cobalt Violet said...

Yummy comfort food!

Anonymous said...

Dear Linda,

Cruelty to animals isn't a 'lifestyle choice' that's your "thang" or not your "thang."

Meet Your Meat
http://www.meat.org/

You are obligated to see the pain and suffering you cause for food you don't need.

Janet

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