Directions:
STEP 1
Season the beef with salt and pepper. Then take a large casserole and heat 2 tablespoons of white truffle oil and add grated onions, carrots, and celery. Stir the mix of vegetables until they are all golden.
STEP 2
In a pan, sear the beef on both sides, then add garlic to it in order to continue to flavor it and cook for one minute while you also continue to season it with salt and pepper. Add some wine and simmer until it is reduced by half and finally add a previously washed Parmigiano Reggiano cheese crust over it.
STEP 3
Place the beef and all contents of the pan in the casserole with the other vegetables in a preheated oven at 350 degrees and cook for about 3 hrs. Check the beef every now and then while cooking and add wine in the casserole to continue to flavor the meat and keep it tender.
STEP 4
When ready, transfer the meat to a cutting board and strain the liquid in the casserole in a smaller pan. Bring the liquid to a boil and let it cook uncovered for a few minutes to to thicken it until it becomes a sauce. Add white truffle butter to thicken the sauce even further and when ready pour it over the beef to add flavor. Place the beef and all contents of the casserole in a clean plate and add plenty of shaved Parmigiano Reggiano over it along with some shaved White Truffle.
Buon Appetito!
MAIN COURSE
Beef stracotto with Parmigiano Reggiano
-
1hr
PREP
-
3hr
COOK
-
130
Calories
-
4
Servings
Translated in English, the word “stracotto” means “overcooked”. It simply means that the beef is allowed to simmer and stew to a perfect fall-apart, fork-tender texture. Different cities in Italy claim to be the place where this dish originated, but clearly it has become an Italian favorite Fall/Winter dish that is enjoyed worldwide. White truffles, which are harvested from October to December, give this seasonal dish a strong, earthy flavor and distinctive fragrance. We like it best when cooked with Urbani Truffles and Prunotto Wines.
More White Truffle Festival recipes
Read our first recipe for the White Truffle Festival.
Ingredients:
Salt and pepper
4 lbs boneless short ribs or chuck toaste or beef cheeks
2 tablespoons of olive oil
1 scallion
1 carrot
1 celery stalk
3 cloves garlic
3 tablespoons tomato paste
5 cups red wine
2 table spoons White Truffle Oil
White Truffle Butter
1 can of White Truffle and Porcini (from Urbani)
Parmigiano Reggiano wedge with crust
1/2 Oz Fresh White Truffle
1 Wedge of Parmigiano Reggiano 36 Months
Hint:
Use Parmigiano Reggiano aged over 36 months to optimize flavor and texture.
MAIN COURSE
Beef stracotto with Parmigiano Reggiano
-
1hr
PREP
-
3hr
COOK
-
130
Calories
-
4
Servings
Translated in English, the word “stracotto” means “overcooked”. It simply means that the beef is allowed to simmer and stew to a perfect fall-apart, fork-tender texture. Different cities in Italy claim to be the place where this dish originated, but clearly it has become an Italian favorite Fall/Winter dish that is enjoyed worldwide. White truffles, which are harvested from October to December, give this seasonal dish a strong, earthy flavor and distinctive fragrance. We like it best when cooked with Urbani Truffles and Prunotto Wines.
More White Truffle Festival recipes
Read our first recipe for the White Truffle Festival.
Directions:
STEP 1
Season the beef with salt and pepper. Then take a large casserole and heat 2 tablespoons of white truffle oil and add grated onions, carrots, and celery. Stir the mix of vegetables until they are all golden.
STEP 2
In a pan, sear the beef on both sides, then add garlic to it in order to continue to flavor it and cook for one minute while you also continue to season it with salt and pepper. Add some wine and simmer until it is reduced by half and finally add a previously washed Parmigiano Reggiano cheese crust over it.
STEP 3
Place the beef and all contents of the pan in the casserole with the other vegetables in a preheated oven at 350 degrees and cook for about 3 hrs. Check the beef every now and then while cooking and add wine in the casserole to continue to flavor the meat and keep it tender.
STEP 4
When ready, transfer the meat to a cutting board and strain the liquid in the casserole in a smaller pan. Bring the liquid to a boil and let it cook uncovered for a few minutes to to thicken it until it becomes a sauce. Add white truffle butter to thicken the sauce even further and when ready pour it over the beef to add flavor. Place the beef and all contents of the casserole in a clean plate and add plenty of shaved Parmigiano Reggiano over it along with some shaved White Truffle.
Buon Appetito!
Ingredients:
Salt and pepper
4 lbs boneless short ribs or chuck toaste or beef cheeks
2 tablespoons of olive oil
1 scallion
1 carrot
1 celery stalk
3 cloves garlic
3 tablespoons tomato paste
5 cups red wine
2 table spoons White Truffle Oil
White Truffle Butter
1 can of White Truffle and Porcini (from Urbani)
Parmigiano Reggiano wedge with crust
1/2 Oz Fresh White Truffle
1 Wedge of Parmigiano Reggiano 36 Months
Hint:
Use Parmigiano Reggiano aged over 36 months to optimize flavor and texture.
Complete your meal
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