Chianti Stracotto

Ingredients for 8 servings:

• 2 kg beef (shoulder)
• 40 ml olive oil
• 50 g butter
• 1 carrot(s)
• 1 stalk(s) leek
• 2 onions
• 4 garlic cloves
• 4 stalks celery
• 1 ½ liters of red wine, preferably Chianti
• 40 g porcini mushrooms, dried
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 20 minutes

Tuscan braised beef with porcini mushrooms

In this dish, the beef is cooked for a very long time over low heat, hence the name “Stracotto.” It’s important that the roasting pan is only slightly larger than the roast. Season the piece of meat – it should be as compact as possible – with salt and pepper and sear it vigorously on all sides in hot olive oil and butter. Trim and dice the vegetables, and add them to the pan briefly. Now pour in the red wine, leaving about a centimeter of the meat above the liquid. Heat and simmer uncovered over low heat for three hours, turning the meat occasionally. During the long cooking time, much of the liquid gradually evaporates, forming a rich, thick sauce. If it reduces too much, add a little more water. After three hours, remove the piece of meat, puree the sauce, and add the previously soaked porcini mushrooms. Let it simmer for a while and season with salt and pepper. Cut the meat into finger-thick slices, serve with the sauce and polenta or mashed potatoes as a side dish.