Italian Meat Recipes - Pot Roast (Strocuttu) Recipe

Ingredients

• 1.5 kg/3lb piece brisket

• 2-3 garlic cloves, cut into strips

• 75 g/3 oz/1/3 cup butter

• 1 onion, chopped

• 1 carrot, chopped

• 1 celery stick, chopped

• 50 g/2 oz fat bacon, chopped

• 1 liter/4 1/4 cups beef stock

• Salt and freshly ground black pepper

• 15 ml/1 tbsp tomato puree (paste)

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Method:

1. Pierce the meat at intervals with the point of a sharp knife and insert the strips of garlic into the holes, adjusting the amount to suit your taste.

2. Melt the butter in a heavy based flameproof casserole (Dutch oven) and fry (sauté) the onion, carrot, celery and bacon for about 5 minutes until softened.

3. Place the meat on top and fry until browned on all sides. Pour in about one third of the stock, season with salt and pepper, stir in the tomato puree and bring to the boil.

4. Cover and simmer over a very low heat for about 4 hours until the meat is very tender, adding a little more stock occasionally to prevent the dish from drying out.

5. Remove the meat from the casserole, place on a warmed serving plate and slice it thickly.

6. If you prefer a thicker gravy, rub the cooked vegetables through a sieve (strainer) or puree in a blender or food processor, then return them to the casserole to heat through before pouring over the meat.