Pot roast with Brolio Chianti
Time
3 hours and 30 minutes
Difficulty
Medium
Course
Second Courses
Italian Region
Ingredients
Servings 8
- 2 lb beef meat
- 1 lb tomato pulp
- 1 cup Chianti wine
- 5 onions
- 1 carrot
- 1 stalk celery
- 1 clove of garlic
- 1 half cup extra virgin olive oil
- meat broth to taste
Preparation
30 minutes preparation + 3 hours cooking
In saucepan, stir-fry a mixture of finely chopped onion, celery and carrot (when in season, a handful of basil leaves). Once the vegetables have softened, add the meat, larded with garlic cloves, season with salt and pepper, and tied up with kitchen string; brown carefully, then pour in the wine.Once the wine has evaporated, add the tomato purée; cook slowly for 3 – 4 hours, adding a little meat stock if necessary. Once cooked, take the meat out of the pan, remove the string and slice it; reduce the cooking juices and pour the gravy thus obtained, piping hot over the meat slices.
