STRACOTTO WITH FENNEL SEEDS AND WHITE WINE

FENNEL SEEDS

Katie of the wonderful Thyme For Cooking has tagged me for this brilliant meme, or whatever it could be defines as, about your favourite braised dish. Once tagged you have to pass on the torch as Katie says to other food bloggers so I do it straight away: Jeanne of Cook Sister, Stephen from Stephen Cooks and Sean of Hedonia so that he get his food blogging going again (what are you doing??)

Over to the braising. I like meat a lot, one wouldn’t say so judging by what I post here would one but I do. I just don’t eat it that often and it feels fine but now and then I just have to eat some and then I like it either rare, raw or stracotto which means overcooked in Italian. This stracotto gets a nice, sweet flavour from the fennel seeds and it has to cook and braise for 3 hours which results in a meat that you could cut it with your finger if you wanted to.

STRACOTTO WITH FENNEL SEEDS AND WHITE WINE

STRACOTTO WITH FENNEL SEEDS AND WHITE WINE

500 g/1.1 lb beef cut into large cubes
500 g/1.1 lb pork cut into large cubes
1 large carrot, sliced
5-6 shallots
1 stick of celery, sliced
4 ripe tomatoes, chopped
250 ml/1 cup of white wine
1+1 tsp fennel seeds
1/2 black peppercorns
Salt
Extra virgin olive oil

– Braise carrot, shallots and celery with 1 tsp of fennel seeds in olive oil.
– Add the mean and increase the heat, sauté until the meat has got a bit of colour.
– Now add the white wine and cook for 3-4 minutes.
– Add the chopped tomatoes and leave it to simmer and then braise for 3 hours.
– After 2 hours you add the rest of the fennel seeds and the peppercorns. If it gets too dry, add a little water now and then.

STRACOTTO WITH FENNEL SEEDS AND WHITE WINE

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