Beef Braised In Winebeef Braised In Wine (Stracotto) Recipe

• 1 Tbsp. oil
• 25 gm butter
• 1 sm onion minced
• 1 sm carrot minced
• 1 x celery stick minced
• 1 1/2 kg piece beeftopside boned aitchbone top or possibly middle rump
• 200 ml fullbodied red wtne
• 200 ml beef stock
• 1 Tbsp. tomato puree
• 1 x thyme sprig
• 1 x bay leaf
• 1 x salt and pepper

1. Heat the oil and butter in a flameproof casserole add in the onion carrot and celery and fry gently for 5 min stirring occasionally.
2. Increase the heat add in the meat and cook turning till sealed.
3. Add in the wine bring to the boil and simmer till well reduced.
4. Add in the stock tomato puree herbs and salt and pepper to taste.
5. Bring to simmering point cover and cook in a preheated cold oven 150 degrees C (300 degrees F) Gas Mark 2 for 3 hrs or possibly till tender.
6. Slice the meat thickly arrange on a warmed serving dish and keep warm.
7. Throw away the herbs.
8. If necessary reduce the sauce to about 150 ml by boiling uncovered stirring frequently.
9. Check the seasoning and spoon over the meat.
10. Serves 8

oil, butter, onion, carrot, celery, rump, fullbodied red wtne, beef stock, tomato puree, thyme, bay leaf, salt

Taken from cookeatshare.com/recipes/beef-braised-in-winebeef-braised-in-wine-stracotto-81660 (may not work)