Brasato

Ingredients for 6 servings:

• 1.8 kg roast beef (pot roast)
• 2 bottles of wine, red, Chianti classico, Sangiovese from Maremma or Dolcetto
• 2 stalk(s) Celery
• 2 carrots
• 1 root(s) parsley
• 1 stalk(s) leek
• 1 onion(s), roughly chopped, or
• 4 shallots, coarsely chopped
• 2 cloves garlic, peeled, halved
• 2 sprigs of thyme
• 2 bay leaves
• 1 sprig(s) sage
• 1 sprig(s) rosemary
• 2 cloves
• 6 grains of allspice
• 1 stalk(s) cinnamon
• 4 anchovy fillets, pickled in salt
• Salt (Fleur de Sel)
• pepper
• olive oil
• Honey, chestnut or forest honey

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Tuscan braised beef in red wine sauce

Finely dice the roasted vegetables. Sear the beef roast in a heavy casserole dish in olive oil, remove from the dish, and set aside. Briefly sauté the roughly chopped onions and garlic in the frying fat, adding a little more oil if necessary. Then add the roasted vegetables and herbs, and sear them vigorously all over. Place the meat on this bed of vegetables, deglaze with red wine, add the allspice berries, cinnamon stick, rinsed anchovy fillets, and 1 teaspoon of spicy honey. Stir in 1 teaspoon of fleur de sel and plenty of coarsely ground pepper. The meat should be covered in the liquid; if necessary, open a third bottle and add more wine as needed. Slowly bring to a boil, then simmer on low heat for 3-4 hours, until the roast is very tender. Drain most of the liquid into a saucepan and keep the remaining roast warm. Reduce the cooking liquid until a thick sauce forms. Season with salt and pepper if desired. Cut the roast into thin slices and serve with white beans, chard and white bread.