Mafalde with Beef Shin Stracotto
For this dish, we brown beef shin until deeply caramelised, then combine it with a sweet soffritto of onion, carrot and celery. It’s gently braised low and slow for around four hours, allowing the collagen-rich cut to break down until the beef becomes meltingly tender and the sauce rich, glossy and intensely savoury. Our Beef Stracotto takes its cue from traditional northern and central Italian slow braises, where tougher cuts are transformed through patience and care. “Stracotto” quite literally means overcooked, but in the best possible way. As it slowly simmers, the beef relaxes into the sauce, absorbing its sweetness and richness. The result is a deeply comforting ragù-style braise that feels both rustic and refined — the kind of dish that only gets better as it rests.
Mafalde with Beef Shin Stracotto
For this dish, we brown beef shin until deeply caramelised, then combine it with a sweet soffritto of onion, carrot and celery. It’s gently braised low and slow for around four hours, allowing the collagen-rich cut to break down until the beef becomes meltingly tender and the sauce rich, glossy and intensely savoury. Our Beef Stracotto takes its cue from traditional northern and central Italian slow braises, where tougher cuts are transformed through patience and care. “Stracotto” quite literally means overcooked, but in the best possible way. As it slowly simmers, the beef relaxes into the sauce, absorbing its sweetness and richness. The result is a deeply comforting ragù-style braise that feels both rustic and refined — the kind of dish that only gets better as it rests.
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Description
For this dish, we brown beef shin until deeply caramelised, then combine it with a sweet soffritto of onion, carrot and celery. It’s gently braised low and slow for around four hours, allowing the collagen-rich cut to break down until the beef becomes meltingly tender and the sauce rich, glossy and intensely savoury. Our Beef Stracotto takes its cue from traditional northern and central Italian slow braises, where tougher cuts are transformed through patience and care. “Stracotto” quite literally means overcooked, but in the best possible way. As it slowly simmers, the beef relaxes into the sauce, absorbing its sweetness and richness. The result is a deeply comforting ragù-style braise that feels both rustic and refined — the kind of dish that only gets better as it rests.
