Traditional Italian 'Stracotto'

Traditional Italian 'Stracotto' recipe videos

Stracotto, meaning 'overcooked' in Italian, is a classic slow-braised beef dish from Northern Italy, particularly associated with Emilia-Romagna. It involves searing a tough cut of beef and then simmering it for hours in a rich mixture of red wine, broth, and aromatic vegetables like carrots, celery, and onions until it becomes incredibly tender and falls apart.

🍽️ Nutrition at a glance

This dish is high in protein and fat, with the fat content depending heavily on the cut of beef used. It provides a good source of iron and B vitamins, and a typical serving contains approximately 500-600 calories.

Nutrition breakdown

Calories	550 kcal
Protein	45 g
Carbs	12 g
Fat	35 g
Fiber	2 g
Sugar	5 g
Sodium	780 mg
Iron	5.5 mg
Zinc	9.0 mg
Potassium	650 mg
Niacin (B3)	12 mg
Vitamin B6	0.8 mg
Vitamin B12	3.5 mcg
Phosphorus	380 mg
Selenium	42 mcg

Per 1 serving (300 g, including meat and sauce) · estimated, varies by recipe

💡 What's interesting

The name 'Stracotto' literally translates to 'overcooked,' celebrating the long, slow cooking process that transforms a tough cut of meat into a melt-in-your-mouth delicacy. It's a prime example of 'cucina povera' (peasant cooking), where inexpensive, tougher ingredients are transformed into a rich, flavorful meal through patience and technique.