Photograph of the finished Stracotto al Chianti

Italy · Bò om vang Chianti

Stracotto al Chianti

4 hr Hands-on time + 12 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef shank slices Beef shank slices 4 lb
  • Photograph of Red wine Red wine 6 ¾ cups
  • Photograph of Celery Celery 11.3 oz
  • Photograph of Carrot Carrot 2
  • Photograph of Onion Onion 2
  • Photograph of Bay leaf Bay leaf 8 leaves
  • Photograph of Olive oil Olive oil ⅔ cup
  • Photograph of Thick tomato passata Thick tomato passata 4.9 oz
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Black pepper Black pepper 0.7 oz

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.

Start cooking