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 Stracotto – 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

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at