Braised Beef: The Stracotto Principle

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.

• French pot-au-feu (longer, more water — less concentrated result), Spanish rabo de toro (oxtail braise — same fall-apart principle, stronger flavour from the oxtail collagen), Argentine estofado (same