Italian red wine pot roast (Stracotto with garlic & pancetta) from All About Braising: The Art of Uncomplicated Cooking (page 260) by Molly Stevens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute veal stock for beef stock, and brandy for grappa. You may use the Beef stock recipe on p. 450. Marinate beef cuck roast for 24 to 36 hours.

  • twoyolks on November 18, 2016

    I found that the beef took on too strong of a wine flavor for my tastes. The flavor just wasn't well rounded enough. The garlic didn't really seem to have much flavor either.

  • amraub on December 07, 2011

    A perfect, hearty winter dish. The sauce is rich and flavourful.

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