Stracotto al Chianti

Method

1. 1 Marinate the beef steak in red wine with vegetables and bay leaves for 12 hours.
2. 2 Remove the meat, pat it dry, and separate the marinated wine from the vegetables.
3. 3 Sear the meatballs in olive oil for 5 minutes on each side until the crust is dark brown.
4. 4 Sauté the soaked vegetables, then pour in the wine and simmer for 10 minutes to remove the strong alcoholic smell.
5. 5 It is essential to remove the alcohol smell before braising; otherwise, the dish will have a harsh, sour, alcoholic taste.
6. 6 Cover tightly and cook at 150 degrees for 3 hours, then strain the sauce and simmer until it thickens.

With an appliance

• Pressure cooker 2 hr

  Replace step 6: simmer under high pressure for 55 minutes, then release the pressure naturally, then strain the sauce and simmer for 12 minutes.