Stew with beef marinated in red wine
Votes: 2
Time: 6 hours 40 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This stew is made using a whole slab of beef brisket. This firm cut, rich in flavor, is ideal for a long braise, which allows all the meat and vegetable juices to evenly combine, resulting in a delicious homemade dish. The meat is first marinated for several hours in high-quality Chianti, then seared until golden brown and simmered, covered, along with the vegetables, in the same wine, with the addition of beef broth and tomato juices. After all the alcohol has evaporated, the sauce acquires a deep, fruity flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 - 1.3 kg beef brisket
- 1 bottle (750 ml) Chianti
- 4 tbsp. l. olive oil
- 1 slice pancetta (120 g), cut into 0.5 cm pieces.
- 3 medium carrots, peeled and cut into 1cm pieces.
- 1 stalk celery, cut into 1cm pieces.
- 2 cloves garlic, peeled
- 1/4 cup (45 g) olives, halved
- 180g green beans, halved[u][/u]
- 4 medium red potatoes, halved
- 2 sprigs of rosemary
- 2 sage leaves
- 1 can (425 g) canned diced tomatoes
- 4 cups beef broth
We recommend
Recipes with similar ingredients: beef, green beans, red wine, tomatoes, red potatoes, olive, carrot, celery, rosemary, sage, pancetta, bacon
Cooking the dish according to the recipe:
- Place the beef in a 22x32 cm glass baking dish. Pour the wine over the meat and marinate in the refrigerator for 1.5 hours. Then turn the meat over and marinate for another 1 hour and 30 minutes.
- Remove the meat from the wine and pat dry with paper towels. Do not pour out the wine.
- Heat 3 tablespoons of olive oil in a large Dutch oven over medium-high heat. Season the meat with salt and pepper on all sides. Using tongs, place the brisket in the pan and sear on all sides, about 2 minutes per side.
- Add the meat and the remaining olive oil to the pan. Add the pancetta and cook, stirring frequently, for 2 minutes. Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary, and sage. Cook for 3 minutes.
- Pour in the wine, tomatoes, and beef broth and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Return the meat to the pot and bring the liquid to a boil. Cover and simmer for 3-3.5 hours, or until the meat is very tender.
- Remove the meat and rosemary sprigs from the stew. Place the meat on a cutting board and cut into quarters. Using two forks, shred the meat. Add the shredded beef to the stew and cook for about 5 minutes.
Categories:
Similar recipes
