STRACOTTO AL CHIANTI RECIPES

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STRACOTTO AL CHIANTI: BEEF BRAISED IN CHIANTI RECIPE ...



Stracotto al Chianti: Beef Braised in Chianti Recipe ... image

Provided by Food Network

Categories     main-dish

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Cook Time 2 hours 0 minutes

Yield 4 servings

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
2 pounds stewing beef, cut into 1-inch cubes
2 red onions, roughly chopped
3 garlic cloves, crushed
3 cups Chianti wine
Salt
2 teaspoons whole peppercorns

Steps:

  • In a stew pot, heat up the extra-virgin olive oil. Once the oil is hot, add the beef, onions and garlic. Sear for about 2 minutes, stirring frequently. Add all of the wine. It should be enough to cover the beef. Season with salt and whole peppercorns.
  • Bring the wine to a boil. Lower the heat and allow it to gently simmer for approximately 2 hours.

STRACOTTO (BEEF RAGÙ) RECIPE | JAMIE OLIVER RECIPES



Stracotto (Beef ragù) recipe | Jamie Oliver recipes image

A Tuscan family favourite: think the emotion of Bolognese on the familiarity scale, but with a whole new level of comfort. It’s inspired by Nonna Miriam from Panzano, and this simple cooking process gives you what she calls a ‘rich plate’ – she likened it to the moment you know you’ve got a winning hand in poker. To serve, it’s traditional to enjoy the rich sauce with freshly cooked tagliatelle as a primo, serving the rest of the sauce with the meat as a secondo, teamed with steamed greens, oozy polenta, mash or whatever you fancy!

Total Time 4 hours

Yield 8

Number Of Ingredients 12

1 kg piece of beef chuck sinew removed
olive oil
2 red onions
2 carrots
2 cloves of garlic
2 sticks of celery
1 bulb of fennel
½ a bunch of fresh rosemary (15g)
½ a bunch of fresh sage (15g)
250 ml Chianti red wine
2 tablespoons tomato pure´e
1.5 litres organic meat or veg stock

Steps:

  • Place the meat in a fairly snug-fitting casserole pan on a medium-low heat with 2 tablespoons of oil, turning with tongs, while you peel the onions, carrots and garlic, trim the celery and fennel, then roughly chop it all to make a soffritto – it cooks low and slow so there’s no need to be too precise. Stir into the pan, tie the rosemary and sage together and add, then season with sea salt and black pepper. Cook for 20 to 30 minutes, or until starting to caramelize, stirring the veg and turning the meat occasionally. Turn the heat up to high, pour in the wine, stir in the tomato pure´e, and let the wine cook away. Pour in the stock, bring to the boil, then place a double layer of scrunched-up wet greaseproof paper on the surface. Reduce to a low heat and cook for around 3 hours, or until the meat is meltingly tender, turning and basting occasionally. Season to perfection. Lift the meat out on to a board, carve it into thin slices, and spoon over enough of that incredible sauce to keep the meat nice and juicy. Toss the rest of the sauce (reduce on the hob, if needed) with freshly cooked tagliatelle, and finely grate over a little Parmesan, to serve. Double win.

Nutrition Facts : Calories 360 calories, FatContent 20.6 g fat, SaturatedFatContent 7.2 g saturated fat, ProteinContent 30.6 g protein, CarbohydrateContent 8 g carbohydrate, SugarContent 6.2 g sugar, SodiumContent 0.7 g salt, FiberContent 2.6 g fibre

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