Stracotto di cremona

8 servings

Ingredients

Quantity Ingredient
3 pounds Boneless chuck or bottom round
4 Slices lean salt pork
6 Whole cloves
1 medium Onion
1 medium Carrot
1 Celery stalk
1 quart Dry red wine
1 2 1/2\" stick of cinnamon
3 tablespoons Olive oil, or enough to cover the bottom of the pot
Flour
1 teaspoon Salt
½ teaspoon Ground pepper
2 tablespoons Tomato paste diluted in...
1 cup Water

Directions

If your meat is very streaked with fat, use only 2 slices of salt pork. If it fairly lean, use 4 slices. Cut the salt pork slices crosswise into little strips. Make a whole series of slits in the roast on all sides, and stuff them with the strips of pork. Stick in the cloves at random. Then tie the piece of meat with butcher string as you would a sausage or a neat parcel. Put the roast in a bowl just wide enough to fit it snugly and deep enough to hold the marinade. Mince the onion, carrot and celery as finely as possibly, and sprinkle over the meat. Add the wine and the cinnamon, and marinate at least 8 hours. Remove the meat from the marinade and drain it well. Put the olive oil in a stewpot that has a good cover.

Flour the meat, patting it well to get it evenly covered. Add the meat to the oil, and brown slowly over medium heat. Once browned, salt and pepper the meat. Scoop the minced vegetables out of the marinade and add them to the pot. When these are browned, add the marinade. Add the tomato paste diluted in warm water and, if necessary, enough more warm water to cover. Bring the pot to a boil, reduce the heat to a very low simmer, and cover. Put a piece of heavy brown paper between the pot and its cover to seal it well. Cook very, very slowly for at least 4 hours. Uncover the pot, stir the sauce gently, and continue cooking uncovered until the sauce has reduced and thickened. The sauce should be smooth, like a fine gravy. The meat should be tender enough to cut with a spoon. Use half the sauce with pasta as a first course, and the rest with the meat for a second course. Serve with whipped potatoes or slices of hot Italian bread in order to take full advantage of the sauce. From The Romagnolis' Table by Margaret & G. Franco Romagnoli.

Submitted By TERRI WOLTMON On 10-01-94

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