Brasato al Chianti

As my previous post this is an Italian recipe and I think many Italian recipes will follow. First of all because it is my favorite cuisine and second of all because my housemate lended me The Silver Spoon. It is an amazing book that gives me constant inspiration and an urge to keep on cooking. And that is what I am doing. I even woke at 8 in the morning on sunday to make this stew! And it was worth it!

Ingredients (2-3 persons)

500 g beef
1 onion, minced
1 carrot, sliced
1 can of tomatoes (only 3 tomatoes not the sauce)
1 tbsp of tomato paste
100 ml red wine (I used chianti, but another full-bodied red wine will also do)
100-150 ml beef stock
1 bay leaf
25 g of butter
2 tbsp olive oil

Heat the butter with the olive oil. Add the onion and carrot. Let slowly simmer for 10 minutes.
Add the beef and bake until brown.
Sprinkle the beef with salt and pepper and add the red wine. Cook on medium heat until the wine has reduced by half.
Add tomatoes and squash them. Add the tomato paste, beefstock and bay leave. Stir well.
Let it simmer for 1,5 hour.
Serve with grilled polenta.

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