Stracotto(stew) is a typical course of Piacenza cuisine, it is so called because of the long cooking time. The beef is cooked with vegetables and red wine and thanks to the cooking technique it becomes tender and tasty.
1 kg beef(scamone)
100 gr chopped Lard
1/2 glass oil
100 gr carrott
100 gr onion
100 gr celery
salt and pepper
1/2 lt. Barbera wine
Fry the vegetables in an earthenware pot (cut into not too fine pieces) with half a glass of olive oil and the beaten lard. Add the meat, turning it often so that it can brown well. After sprinkling a little salt and pepper, add water, but not so much (to cover the meat), close the pot with a sheet of yellow butcher paper, and finally place a deep plate on top of the paper that you will fill with red wine.
Cook over very low heat for about 2-3 hours, turning the meat from time to time. Once the wine has evaporated, turn off the heat.
The next day, resume cooking, leaving the pan uncovered for 1 hour, always over very low heat.
To be served hot with the cooking vegetables or accompanied by mashed potatoes.
Finely chopped it is used for the filling of anolini.