Chianti – Roast

Ingredients for 4 servings:

• 750 g beef (roast ox)
• 1 onion(s)
• 2 bay leaves
• ½ liter of wine (Chianti)
• 1 tbsp black peppercorns
• 1 carrot(s)
• ½ tsp salt
• ½ stalk(s) leek
• 1 celery
• 2 tbsp oil
• 1 sprig(s) of thyme
• 1 tbsp cream
• 1 tsp cornstarch

Instructions

Working time approx. 45 minutes; Rest period approx. 4 days; Total time approx. 4 days 45 minutes

Briefly wash and dry the meat, pierce all over with a fork, bring Chianti with salt, diced vegetables, chopped bay leaves, and crushed peppercorns to a boil, then pour this stock over the meat. Place a sprig of thyme on top. Cover and let it marinate in a cool place for 4 days, turning daily. Heat about 2 tablespoons of oil and sear the dried meat all over. Add a sliced ​​onion. Deglaze with the stock, adding it little by little. Thin with a little water, if necessary. When the meat is cooked, strain the stock and reduce the sauce. Thicken with cream and starch, and season to taste. Cut into very thin slices. Serve with white bread or new potatoes.