Stracotto al Chianti (Beef Braised in Chianti)
- 1/2 cup (125 mL) extra-virgin olive oil
- 2 lb (1 kg) stewing beef, cut into 1-inch (2.5 cm) cubes
- 2 red onions, roughly chopped
- 3 cloves garlic, finely chopped
- 2 tsp (10 mL) whole peppercorns
- Salt, QB
- 3 cups (750 mL) Chianti wine
- Get out your big pot and heat up the olive oil.
- Once the oil is hot, add the beef, onions and garlic and cook for 2 minutes, stirring frequently.
- Season with some whole peppercorns and salt, and then pour in the wine. The only rule is that you have to have enough wine to completely cover the beef.
- Bring the wine to a boil, then lower the heat to medium, cover and let the whole thing simmer for approximately 2 hours, stirring it every so often.
The result? Perfectly cooked, gorgeously flavored, fork-tender meat. The wine will cook down to give this dish a full-bodied, sweet sauce.
This works really well with polenta or mashed potatoes. Spoon your stracotto right over them for a beautiful presentation.