Braised Meat Italian Style (Stracotto)
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Origin
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Description
Stracotto ("over-cooked") — the Italian long braise of beef, typically a whole piece of chuck or top round — achieves complete collagen conversion at a lower temperature and with less liquid than French braised beef. The Italian approach: minimum liquid (just enough to cover one-third of the meat, with the rest cooking in accumulated steam), frequent basting, and a final reduction of the braising liquid to a concentrated, glossy sauce requiring no additional thickener.
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The Thread
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Flavour Context
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Pillars V — VII
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