Stracotto al Chianti - Beef Braised in Chianti

The Chianti stew is a dish that I wanted to prepare for a long time and that only today I had the opportunity to bring to the table. In winter, especially on rainy and particularly gray weekends, I love to prepare dishes that require long cooking. It is a way to warm our body and soul and alleviate that sense of sadness that winter sometimes brings with it. Chianti Stracotto is a tasty dish that requires a long cooking in order to enhance the softness of the meat. 

The Chianti sauce will give flavor and taste to the dish. The recipe is very similar to that of the Florentine stew, the substantial difference is in the considerable amount of wine added in cooking, which will give the dish a pleasant acidity and flavor. The sauce is ideal with our stale bread and goes well with one of the best Chianti I have ever tasted: Il Grigio di San Felice – Chianti Classico Gran Selezione (2011). This Italian Chianti wine would be a match made in heaven with this dish. 

Bon appétit!

Ingredients

1 kg of beef pulp

1 bottle of red wine full-bodied

3 carrots

2 celery sticks

1 onion

2 bay leaves

1 sprig of rosemary

1 clove of garlic to taste

Broth of meat to taste

100 ml. extra virgin olive oil

Ground black pepper to taste

Salt to taste

Preparation

Clean the vegetables (carrots, onion and celery) and chop them grossly. Place them in a very large tureen and add the spices and beef pulp. Drizzle with wine and leave to marinate for at least 12 Hours. After the time necessary for marinating, take the meat and dry it. Strain the vegetables and spices from the wine and make them Sauté in a non-stick saucepan with extra virgin olive oil. Add the meat and brown over high heat, then add the wine making it fade slowly. Lower the heat, cover with a lid and make Cook for about three hours, adding salt, pepper and broth occasionally, if the liquid should dry out too much. Turn off the heat and remove the meat from the pot. Pass the cooking stock cooled to the vegetable pot, put it back in the saucepan, Heat it and pour it over the meat previously cut into slices. Served immediately hot on a large serving plate. 

Extra touches

To properly cut the stew into slices you need two essential elements: manual skills, which grow over time, and above all a suitable knife, well sharpened.

95/100, Wine Enthusiast

"A fantastic combination of power and finesse, this opens with aromas of under brush, ripe plum, truffle, leather, smoke and a balsamic note. The firm, delicious palate delivers fleshy black cherry, crushed raspberry, cinnamon and mocha. Velvety tannins support the juicy flavors."

Layered, complex, rich and deep with terrific balance and length. Superb craftsmanship in this Italian red wine blend. Complex, richly layered and full-bodied. Needs decanting 2 hours or better yet, give it cellar time. Pair with hearty meat dishes. Chianti Classico food pairings: Beef Braised in Chianti, rich tomato and roasted Italian vegetables sauce over penne, beef stuffed tomatoes and peppers.