Recipe - Stracotto Di Manzo (Italian Pot Roast)

1 ounce Dried porcini mushrooms
2 cup Beef stock
Salt and pepper
1 Beef eye of round; (4pound)
2 tablespoon Olive oil
2 tablespoon Pancetta; chopped
1 Finely chopped onion
1 Finely chopped carrot
1 Finely chopped celery stalk
3 Cloves garlic; minced
2 Bay leaves
1 tablespoon Chopped fresh rosemary
One fourth cup Tightly packed parsley
leaves; chopped
3 tablespoon Tomato paste
5 cup Red wine
1 cn Whole tomatoes; drained and
crushed
; (28ounce)

Soak the porcini mushrooms in 1 cup of hot stock until softened, about 30
minutes. Strain the liquid through a coffee filter or a sieve lined with a
double layer of cheesecloth. Trim any hard bits from the mushrooms. Set
aside the mushrooms and liquid separately.

Season the beef with salt and pepper. In a large casserole, heat 2
tablespoons of the olive oil over medium high heat until hot but not
smoking. Brown the beef on all sides, about 15 minutes total. Transfer the
beef to a plate. Pour off browning fat. Add pancetta, onions, carrots, and
celery, stirring, until they are golden. Add garlic and cook 1 minute more.
Season lightly with salt and pepper. Stir in bay leaves, rosemary, parsley,
and tomato paste. Add the wine and simmer until it is reduced by half,
about 20 minutes.

Add the beef, tomatoes, porcini mushrooms, mushroom liquid, and enough beef
stock to come 2/3 up the side of the beef. Bring to a simmer, cover, and
cook at a gentle simmer for 2 One half to 3 hours, until the meat is tender.
Turn the roast every 30 minutes or so.

Transfer the meat to a cutting board and cover with aluminum foil to keep
warm. Skim off any fat from the surface of the liquid. Strain the liquid,
pressing on the solids with a spoon to extract as much liquid as possible.
Discard the solids and return the strained sauce to the pot. Bring to a
boil and let cook uncovered for a few minutes to further reduce and thicken
the liquid. Season with salt and pepper, to taste. Slice the roast and
serve with the sauce and soft polenta.

Yield: 8