Stracotto
Florentine slow-cooked beef with parsnip purée, artichokes, and sweet peas
Florentine slow-cooked beef with parsnip purée, artichokes, and sweet peas
Pound and roll the beef, tie with butcher's twine, and wrap in Fata Paper.
Sous-vide at 145°F (62°C) for 26 hours.
Prepare the braising sauce: sauté chopped onion, celery, and carrot. Add tomato paste, wine, and cooking juices from the beef.
Simmer and reduce, then blend and strain for a silky sauce.
Boil and purée parsnips with olive oil. Steam sweet peas and artichokes.
Serve slices of stracotto on parsnip purée, topped with sauce, and garnished with peas and artichoke hearts.
Calories: ~510 kcal | Protein: ~38g | Fat: ~22g | Carbs: ~28g | Fiber: ~6g | Sodium: ~620mg
Vignaioli del Morellino di Scansano 2020 — Smooth tannins, notes of ripe red fruits, and earthiness, perfect with slow-cooked beef.
