May 2, 2007

Well, this year, I’m bringing back the Stracotto recipe that I used the first year with some slight changes.

Preheat oven to 350F.

1. Brown half a beef shoulder, boneless, or some part thereof. All sides
2. Put many cloves of minced garlic and oil olive in a roasting pan. I use about 10 or more cloves, saute until soft. Also, diced up an onion and saute that was well.
3. Put the beef in the roasting pan and then put in beef stock, or you can use beef broth in a can if you wish, until half covered. If using stock, add salt to season and then add pepper. If using the broth, just season with black pepper.
4. Add 1 1/2 ounce of dried porcini mushrooms and 1 ounce of dried morels.
5. Cook for about 2 – 2 1/2 hours, depending on the size of the cut, at 350 F.
6. Tent the meat. Blend the cooking liquid, make sure to scrape as much as possible into the blender. Reduce on the stove and add a medium roux to thicken.
7. To serve pull apart the meant with two tongs, don’t cut, pull, and then cover with the gravy.

There you go. Questions? It’s easy.