Crystal braised some pork on Saturday. Ahhh. . .it was good! So, now it’s my turn. I saw this recipe in Tuscany The Beautiful Cookbook, a coffee table sized cookbook I bought at COSTCO twelve years ago for the inspirado of its photographs. It has served its purpose well and inspired me to cook quite a bit.
So, the recipe is for beef braised in Chianti. I looked and made only a couple of modifications substituting coconut oil for lard and NOT marinating 24 hours. . .It will be great, sure!
First, the ingredients list:
4 pounds Beef roast Grass-fed from Sprouts Mountain View.
2 Yellow Onions chopped.
6 cloves Garlis chopped.
2 stalks of Celery.
1 Carrot broken in half.
1 large pinch Peppercorns
2 Bay Leaves.
26 ounces of Chopped Tomatoes, half a carton from Milk Pail, or some of our own ketchup
Olive Oil to cover the bottom of the dutch oven.
2 tablespoons Coconut Oil.
1/2 to 2/3 bottle of Chianti.
1 cup of Water.
Next, I deployed our six quart enameled dutch oven. I cut the beef into large chunks from 2-4 inches. Then starting on a medium heat, covering the bottom of the dutch oven with Olive Oil and dropping the Coconut Oil in I browned the beef in batches setting each batch in a large metal bowl as I worked on the next.
While the beef was browning I pre-heated the oven to 350-ish, and chopped the onions, garlic and celery. Once I finished browning the last batch of beef in to the pot went the onions, garlic and celery. When they had softened, I added the beef back into the pot. I added the chopped tomatoes, the wine, bay leaves, peppercorns and a cup of water.
Then it is four hours in the pot, checking to see when the meat breaks apart with that most dangerous of weapons, the spoon!