In a land like this you don’t just savour the magical smell of the vines at sunrise, the paths from hill to hill, the grapes, the glass of wine in the evening. You also savour the flavour.
So let’s continue our journey through the tastebuds with Dievole’s chef extraordinaire Monika Filipinska, who this week shows us how to prepare braised beef in Chianti Classico!
1 kg striploin of beef, paired cooking wine, two celery sticks, one onion, one sprig of rosemary, three cloves, one clove of garlic, two bay leaves, four grains of pepper, 40g of butter and salt to taste.
First, we marinade the meat. Take the beef, wash it clean of any blood residue, and place it in a large enough terrine.
Wash the vegetables and cut them into cubes. Put them into the terrine with the meat and add the spices. Then pour in the Chianti.
Cover the terrine with clingfilm and let everything marinade for 12 hours in a fresh, dry place.
After 12 hours, take the meat out of the marinade and put it on a chopping board. Gently dry it with oven paper.
With some olive oil, melt the butter in a casserole dish. Let the meat brown for around 5 minutes per side, until you have an ideal roasted crust.
Now take the vegetables and spices out of the marinade and add them to the meat in the casserole dish.
Let the whole ensemble cook for about 15 minutes, until everything begins to soften. Then start to pour in the marinade.
Put the lid on the casserole dish and let boil for at least 2 hours over a low heat.
Once the meat is braised, take it out of the casserole dish and keep it warm while you prepare the accompanying sauce. Put all the vegetables, along with the wine, through an immersion mixer, and then put the resulting sauce back on the flame to make it thicken up.
Sprinkle the mixture with salt. Bring it to the boil and let it simmer for a few minutes.
Now we pour the sauce, still hot, over the sliced meat. Our Chianti Classico braised beef is ready!
N.B. If you want a bit of extra sauce, remember that you just need to add a few extra vegetables (especially carrots and onions) during cooking. To make the sauce thicker, add a parboiled potato: its starch will thicken everything up.
So, how did it go? When it’s all done, you can compare your braise with Monika’s, here at Dievole.