Stracotto Al Chianti

If you do not have veal, you can also cook this dish with braised beef. It will be a little bit stronger in taste.

Spice the meat with halved garlic cloves. Place in a large baking dish. Add minced celery, onions, carrots, bay leaf and rosemary. Pour wine over it and let it sit for two days. Now dry the meat and dust lightly with flour. Brown on all sides in olive oil in a meat pot.

Pour the marinade through a sieve. Drain the vegetables well, brown in olive oil in a second saucepan and add to the meat after a few minutes. Add marinade, let it boil and add chopped tomato puree or tomatoes.

Season meat, cover and simmer at low temperature for 120 minutes. Add beef broth if necessary. At the end remove meat from the Reindl and cook the sauce. Cut the roast into slices. Strain sauce and pour over meat.

M E I N It becomes typically Italian with a side dish of fresh green leaf salad dressed with olive oil and a fresh Italian bread!

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