6 small cloves garlic
2 lbs. lean beef round
2 tbs. olive oil
1 celery stalk
3 small carrots
1 bunch basil
2 lbs. Onions, thinly sliced
1 lb. ripe tomatoes, washed, peeled, seeded and chopped
1 cup red wine

How to make the Over-braised Beef:

Spike the meat with the garlic, salt and pepper. Tie it with a colorless string to keep it in form. Place in a casserole with the olive oil and roast for 20 mins. turning frequently so that is browns evenly on all sides.

Saute the carrots, onions, celery and basil In a separate pot and cook over a low heat for 30 mins. Add red wine and tomatoes and cook for 15 mins. Remove from heat and pass the braised beef through a fine sieve.

Place the beef in a terracotta pot. Add the strained vegetable mash and cook over a low heat for 4-5 hours, turning occasionally. Add small quantities of broth if it gets too dry. Adjust seasoning and serve sliced topped with its own sauce.

Note 1:
Beans or polenta may be served as a side dish.

Note 2:
Stracotto is like brasato, only not marinated.

Serves 4-6