Hazan's stracotto (literally "over-cooked") is the Italian approach to braised beef — taken further than French boeuf bourguignon in reduction, producing a more concentrated, more intensely flavoured result with the beef falling apart completely rather than holding its shape. The name signals the philosophy: what French technique considers overcooked is the Italian target.
A whole piece of beef braised very slowly in red wine, aromatics, and minimal liquid until completely tender and falling apart — the cooking liquid reduced to a thick, intensely flavoured sauce that has absorbed the collagen released from the meat.
- Use the toughest, most collagen-rich cuts — brisket, chuck, shin, cheek. Lean cuts produce dry, stringy stracotto. The collagen converts to gelatin during the long braise and produces the characteristic silky sauce [VERIFY minimum cooking time: 3–4 hours at 160°C] - Brown the meat deeply on all surfaces before braising — the Maillard crust contributes to the sauce's complexity during the long braise - Minimum liquid — just enough to cover the base of the pot by 1–2cm. The meat generates its own liquid during cooking. The Italian approach uses far less liquid than French braising — the result is more concentrated [VERIFY] - The reduction is the finish — in the final 30 minutes, remove the lid and increase the heat slightly to reduce the braising liquid to a thick, glossy, coating sauce - The fat must be skimmed — the long cook renders significant fat from the meat. Skim or refrigerate overnight and remove the solidified fat layer Decisive moment: The fork test at hour 3 — press a fork into the meat. It should slide in with no resistance and the meat should begin to separate into fibres at the touch. If any resistance remains, continue cooking.
GAME COOKERY SPECIALIST ENTRIES + HAZAN ITALIAN ADDITIONAL