A whole piece of beef is used to make this stew. brisket. This dense and rich meat flavor cut ideal for long-term stewing, at which evenly all meat and vegetable juices are mixed, so that as a result you got a delicious homemade dish. The meat is first pickled in for several hours in a quality chianti, then fried until golden brown and stewed under a lid along with vegetables the same wine with the addition of beef broth and tomato juice. After all the alcohol has evaporated, the sauce takes on a deep вкус с лёгким фруктовым оттенком. 
Time: 6 час.40 min Difficulty: easy Servings: 4 – 6 Recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 – 1.3 kg. beef brisket
- 1 bottle (750 ml.) Chianti
- 4 tbsp. l olive oil
- 1 slice of pancetta (120 gr.), Cut into pieces of 0.5 cm.
- 3 medium carrots, peeled and chopped into pieces of 1 cm.
- 1 stalk of celery, cut into pieces of 1 cm.
- 2 garlic cloves, peeled
- 1/4 Art. (45 gr.) Olives, cut in half
- 180 gr. green bean cut in half [u] [/ u]
- 4 medium red potato tubers cut in half
- 2 sprigs of rosemary
- 2 leaves of sage
- 1 can (425 gr.) Canned chopped tomatoes
- 4 tbsp. beef broth
Recipes with similar ingredients: beef, green beans, wine red, tomatoes, red potatoes, olives, carrots, celery, rosemary, sage, pancetta, bacon
Recipe preparation:
- Put the beef in a 22×32 glass baking dish see. Pour the meat with wine and put the marinated in the refrigerator on 1,5 hour. Then turn the meat over and pickle another 1 hour 30 minutes.
- Remove the meat from the wine and pat dry with paper towels. Wine do not pour out.
- In a large cauldron over moderate heat, heat 3 tbsp. l olive oil. Sprinkle meat on all sides with salt and pepper. WITH using forceps, put the brisket into the pan and fry from all sides, about 2 minutes on each side.
- Lay out the meat and add the remaining olive oil to the cauldron. Add the pancetta and fry, stirring frequently, for 2 minutes. Add carrots, celery, garlic, olives, green beans, potatoes, rosemary and sage. Cook for 3 minutes.
- Pour in wine, tomatoes and beef broth and mix with wooden spoon, scraping the adhering pieces from the bottom of the pan. Return the meat into the cauldron and bring the liquid to a boil. Cover and simmer 3-3.5 hours or until the meat becomes very tender.
- Put the meat and sprigs of rosemary from the stew. Put the meat on chopping board and cut into 4 pieces. Using 2 forks shred it into pieces. Add chopped beef to stew and warm up for about 5 minutes.
