Italian
Stracotto di Reale di Manzo
by Gambero Rosso · 452K subscribers on YouTube
A hearty braised beef roast cooked in a clay pot on a wood stove, with lardo, vegetables, paprika, and red wine. Served with roasted zucchini, radicchio, and peppers topped with a savory breadcrumb-pecorino crust.
- Cook
- 2h
- Difficulty
- medium
Ingredients
17 items- Olive Oilextra virgin, as needed
- Lardo3 pieces, some whole, some cut into strips
- Carrota couple of handfuls, roughly chopped
- Celerya handful, roughly chopped
- Red Oniona handful, roughly chopped
- Coarse Saltcoarse salt for the meat rub and a pinch for the vegetables
- Paprikamix of sweet and spicy, to taste
- Reale di Manzoa whole piece of beef, trimmed and tied
- Red Wineas needed to nearly cover the meat
- Zucchinisliced for roasting
- Radicchiosliced for roasting
- Bell Pepperbell pepper, sliced, seeds removed
- Breadcrumbsbreadcrumbs for the crust
- Pecorino Romanograted, for the crust
- Parsleychopped, for the crust
- Garlicminced, for the crust
- Cappero(optional) — capers, a few, roughly chopped
Method
- Heat a little olive oil in a clay pot. Add a few pieces of lardo: some whole and some cut into strips.
- Add generous handfuls of roughly chopped carrot, celery, and red onion. Season with a pinch of salt and add a drizzle more oil.
- Trim a piece of beef (reale di manzo), following the nerve lines. Tie it tightly with kitchen string: make a double knot in the center, then wrap around the ends.
- Mix coarse salt with paprika (sweet or spicy to taste). Rub the mixture all over the meat.
- Place the meat in the pot with the vegetables. Cook over the wood stove for 15–20 minutes, turning to brown all sides.
- Add a generous amount of red wine to the pot. Cover and cook for about 2 hours (or until very tender).
- While the meat cooks, prepare the roasted vegetables: slice zucchini, radicchio, and bell peppers.
- Make a crust mixture: combine breadcrumbs, grated pecorino romano, chopped parsley, minced garlic, and a few capers.
- Place the vegetables in a baking dish. Season the radicchio with salt only. For the zucchini and peppers, sprinkle generously with the crust mixture.
- Bake vegetables at 240°C for about 5 minutes, until golden and crisp.
- When the stracotto is done, let it rest briefly. Slice and serve with its cooking juices and the roasted vegetables.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
