Monday – Beef Braised in Chianti

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.

Lots of curious chickens clamor at the window after the browning process!

Then it is four hours in the pot, checking to see when the meat breaks apart with that most dangerous of weapons, the spoon! 

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