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EXTRA COOKED ROAST
(Stracotto alla Carmignano)
Season the beef with salt and pepper and tie up with butches twine, then dust with flour. Sautè finely chopped onion until it begins to brown and then brase the beef on all sides to seal. Pour wine into pot until covered completely.
When it comes to a boil add "battuto" and tomato pulp. Let it cook for 2 ½ -3 hours on a low flame.
When the meat rests tender, remove from pot and let rest for about 10 minutes. Then pass through the food grinder
If necessary add some roux (butter and flour) to thicken
Slice meat and serve with warm sauce over top.
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INGREDIENTS:
4 ½ pounds lean roast beef (muscle)
1 medium red onion finely chopped
Base
1 carrot
1 celery stalk chopped coarsely
1 red onion chopped coarsely
4 oz tomato pulp
3 quarts Carmignano wine
flour, salt and pepper
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