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Here are the ingridients that are needed to serve a delicious Wagyu Beef Italian Pot Roast (Stracotto):
- Provide 1 of Double 8 Cattle Company Fullblood Wagyu Eye of Round Roast (cut in half widthwise if your Dutch oven isn’t large enough for the full roast length).
- Prepare 8 of Garlic Cloves (sliced in half).
- You need of Kosher Salt (to season).
- You need of Freshly Ground Black Pepper (to season).
- Use 3 TBSP of Grapeseed Oil.
- Provide 4 OZ of Pancetta (diced).
- Use 2 of Yellow Onions (diced).
- Take 3 of Carrots (peeled and diced).
- Take 3 STALK of Celery (diced).
- Take 6 of Roma Tomatoes (large diced).
- Get 1/4 CUP of Tomato Paste.
- Use 1 CUP of Red Wine.
- Get 3 CUP of Beef Stock.
- Take 1/2 CUP of Basil Leaves.
- Provide of For Serving.
- Get 1 PACKAGE of Pasta (cooked per package instructions).
Ready with the ingridients? Here are the steps on preparing Wagyu Beef Italian Pot Roast (Stracotto):
This is a classic Italian pot roast, or in Italian known as 'stracotto', which basically means over-cooked. Quite possibly the worst translation ever (despite being true), because this dish couldn't be more flavorful or hearty. I mean, any dish that uses an entire bottle of red wine in the cooking process. Pot roasts exist in many cuisines, of course, and the Italians have stracotto, which means "overcooked." Like many other roasts, this one cooks low and slow after it's seared. But here, red wine adds depth to the tomatoes, and a smattering of fresh basil contributes to its complexity.
Recipe : Wagyu Beef Italian Pot Roast (Stracotto)
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