MARINATED BRISKET RECIPE RECIPES

Name: Chianti Marinated Beef Stew
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 6 h 40 min
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 2 1/2 to 3 pound beef brisket; 1 (750 ml) bottle Chianti wine; 4 tablespoons olive oil; Salt and freshly ground black pepper; 1 (4-ounce) piece pancetta, cut into 1/4-inch pieces; 3 medium carrots, peeled and cut into 1/2-inch pieces; 1 stalk celery, chopped into 1/2-inch pieces; 2 cloves garlic, peeled; 1/4 cup (1 1/2 ounces) kalamata olives, halved; 6 ounces green beans, halved; 4 medium red potatoes, quartered; 2 sprigs rosemary; 2 sage leaves; 1 (15-ounce) can diced tomatoes; 4 cups beef broth

CHIANTI MARINATED BEEF STEW RECIPE | GIADA DE LAURENTIIS ...

Chianti Marinated Beef Stew Recipe | Giada De Laurentiis ... image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 6 hours 40 minutes

Prep Time 10 minutes

Cook Time 3 hours 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 1/2 to 3 pound beef brisket
1 (750 ml) bottle Chianti wine
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-ounce) piece pancetta, cut into 1/4-inch pieces
3 medium carrots, peeled and cut into 1/2-inch pieces
1 stalk celery, chopped into 1/2-inch pieces
2 cloves garlic, peeled
1/4 cup (1 1/2 ounces) kalamata olives, halved
6 ounces green beans, halved
4 medium red potatoes, quartered
2 sprigs rosemary
2 sage leaves
1 (15-ounce) can diced tomatoes
4 cups beef broth

Steps:

Place the beef in a 13 by 9-inch glass baking dish. Pour the wine over the meat and marinate in the refrigerator for 1 1/2 hours. Turn the meat over and marinate for another 1 1/2 hours.
Remove the meat from the wine and pat dry with paper towels. Reserve the wine.
In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Season the meat on all sides with salt and pepper. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes each side. Remove the meat and add the remaining oil. Add the pancetta and cook, stirring frequently for 2 minutes. Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary, and sage. Cook for 3 minutes. Pour the reserved wine, tomatoes, and beef broth into the pan, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the meat to the pan and bring the liquid to a boil. Cover the pan and simmer for 3 to 3 1/2 hours or until the meat is very tender.
Remove the meat and the rosemary sprigs from the stew. Place the meat on a cutting board and cut into quarters. Using 2 forks, shred the meat into bite-size pieces. Add the shredded meat to the stew and cook until warmed through, about 5 minutes.

CHIANTI MARINATED BEEF STEW RECIPE | GIADA DE LAURENTIIS ...

Chianti Marinated Beef Stew Recipe | Giada De Laurentiis ... image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 6 hours 40 minutes

Prep Time 10 minutes

Cook Time 3 hours 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 1/2 to 3 pound beef brisket
1 (750 ml) bottle Chianti wine
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-ounce) piece pancetta, cut into 1/4-inch pieces
3 medium carrots, peeled and cut into 1/2-inch pieces
1 stalk celery, chopped into 1/2-inch pieces
2 cloves garlic, peeled
1/4 cup (1 1/2 ounces) kalamata olives, halved
6 ounces green beans, halved
4 medium red potatoes, quartered
2 sprigs rosemary
2 sage leaves
1 (15-ounce) can diced tomatoes
4 cups beef broth

Steps:

Place the beef in a 13 by 9-inch glass baking dish. Pour the wine over the meat and marinate in the refrigerator for 1 1/2 hours. Turn the meat over and marinate for another 1 1/2 hours.
Remove the meat from the wine and pat dry with paper towels. Reserve the wine.
In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Season the meat on all sides with salt and pepper. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes each side. Remove the meat and add the remaining oil. Add the pancetta and cook, stirring frequently for 2 minutes. Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary, and sage. Cook for 3 minutes. Pour the reserved wine, tomatoes, and beef broth into the pan, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the meat to the pan and bring the liquid to a boil. Cover the pan and simmer for 3 to 3 1/2 hours or until the meat is very tender.
Remove the meat and the rosemary sprigs from the stew. Place the meat on a cutting board and cut into quarters. Using 2 forks, shred the meat into bite-size pieces. Add the shredded meat to the stew and cook until warmed through, about 5 minutes.

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