Stracotto al Chianti - Chianti-style stewed beef

Ingredients:

Ingredients: 1200 g of stewing beef, 1 litre of full-bodied Chianti Classico with good acidity, 2 zucchine, 2 carrots, 2 onions, 2 celery stalks, 1.5 litre of broth, 3 tablespoons of oil, salt, 30 g of butter, 1.5 tablespoons of black peppercorns, 3 cloves.

Directions:

The day before: tie the meat with string, place it in an earthenware casserole with the oil and butter and brown it over a high flame. When the meat has browned all over add the vegetables, wine spices and salt and bring to the boil. Cover with a lid, turn the heat right down and simmer for 6 hours, turning the meat over about once every hour. Remove from the heat and let stand overnight.
The next day: return the meat to the flame after removing the fat in the pan, add the broth and cook over a low flame until the liquid is reduced to 1 cup. Untie the meat and place it on a warm serving dish. Strain the pan juice, pour it over the meat and serve.

Notes:

Accompany with a Chianti Classico Riserva

You can find this and other recipes in the book:
Maria Salemi, Florence - City gourmet guide, Nardini Editore
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