Weekend Braise - Stracotto

Stracotto is an Italian-style beef pot roast marinated in red wine and then braised simply with onions and a few seasonings. The word stracotto translates literally as "overcooked", but this conveys an inaccurate impression. Perhaps a more appealing translation would be "long-cooked" to make a savory, fork-tender dish that is rustic, Italian comfort food at its best.

You can improvise freely when cooking - butter instead of oil, no carrot add extra celery, add a few herbs - rosemary or thyme and bay leaf, but this dish must marinate in red wine for a solid 24 to 36 hours before braising, so plan accordingly, to make for a Saturday or Sunday night supper. And, it tastes even better the day after it's made and better still the day after that. Now you have a weekday meal too.

Recipe: Stracotto - Italian Red Wine Pot Roast

Serve with a steaming pot of soft polenta and garlicky kale.