it should be slowly stewed and not cooked.
Now the Stracotto needs time above all else
The crucial thing about this court is not a complicated technique, but slow braising.
The roast should cook at low temperature until the meat has become very soft.
Depending on the size and piece of meat used, this can take several hours.
Meanwhile, the meat juice combines with red wine, tomatoes, vegetables and herbs to create an intense sauce.
Exactly this long cooking time makes an initially Solid piece of beef the typical tender
Italian stew (Stracotto) – so tender that the meat almost disintegrates by itself
