Here is another riff on Straccetti. We’re doing beef again, but this time with sage and white wine.
To learn more about Straccetti or to try out a different version, check out this recipe of Beef Straccetti with Balsamic, Lemon and Rosemary.
Beef Straccetti with Sage and White Wine
Ingredients
Straccetti
Marinade
Instructions
Preparation
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Beef
Dry with a paper towel
Slice into 3mm pieces, against the grain
Add to a bowl along with salt, black pepper and baking soda
Mix thoroughly
Add flour and mix again until the entire surface of the beef is coated
Move the beef to a colander and shake off all excess flour
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Garlic
Lightly crush
Can do using the back-end of a knife -
Sage
Wash and dry
Separate leaves from stems
-
Rocket
Wash and dry
Set aside
Cook
-
Pre-heat
Wash and dry
Set aside
-
Aromatics
Add sage and garlic, stirring often until fragrant (about 30 seconds)
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Beef
Add the beef in an even layer
Let cook on one side until browned (about 1 minute)
Flip and turn heat down to medium
If you have cut your beef on the thicker side, you will want to keep the heat on high and brown it on both sides, else it won’t be cooked properly -
Sauce
Add wine and stock
Continuously stir the beef and let the wine and stock reduce until it coats the beef in a thick glaze
-
Finish
Turn off the heat
Remove garlic
Add the rocket and lightly mix until it begins to wilt
Serve
