It’s plenty of ideas and menus for the New Year’s Eve everywhere! And here it is, our perfect Chianti style&taste course!
Stracotto al Chianti (Beef stew with Chianti)
6 hectograms of of beef for pot roast
80 grams of bacon
1/2 kg. of canned or fresh tomatoes
1 carrot, 1 stalk of celery and 1 onion
2 cloves of garlic
2 large sprigs of fresh rosemary and 1 bay leaf
2 cup of Chianti wine
1/2 cup of beef broth
salt and pepper
Preparation time: 4 hours!
Chip the bacon and roll it with salt and pepper. Make incisions on the meat and lard it with the bacon; tie the whole thing so that it can keep the shape during the cooking.
In a pan fry in oil the herbs and, once hot, add the meat.
Cook it on both sides until browned. Then pour the wine over the meat, allowing to come to a boil and reduce slightly for a few minutes. Add in the chopped tomatoes, the salt and the pepper and cover with a lid for perfect seal. Cook up for over three hours and if necessary pour more broth.
Finally, allow it to cool. Slice the meat and serve it sprinkled with plenty of the sauce you will have sifted.
The wine used for this recipe should be a good structure but young Chianti. Avoid reserves and aged wine too, because you might have the unpleasant surprise of a final slightly bitter taste
While cooking, be sure to have some extra sauce left because, as Pellegrino Artusi advises, you can use it to serve some nice macaroni with “stracotto” as well!