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.
- **The meat:** A single large piece — not cut into pieces. The size maintains moisture during the long cooking; cut pieces dry out. - **The browning:** Thorough browning on all surfaces in hot oil or butter before the braise begins — the most important single step. The Maillard crust provides both flavour and a physical barrier that slows moisture loss. [VERIFY] Hazan's browning instruction. - **Minimal liquid:** Less than half the meat's volume. The steam created by this small amount of liquid is sufficient to cook the meat when the pot is tightly covered. - **Low heat:** The oven at 160°C, or the stovetop at the lowest possible setting. Long and slow. - **Basting:** Every 30 minutes — the liquid is spooned over the exposed meat surface. - **The sauce reduction:** At the end of cooking, the braising liquid (now concentrated with the meat's gelatin and the soffritto's aromatics) is reduced over high heat to a glossy, coating consistency.
Hazan