Stracotto al Chianti Classico

Name: Stracotto al Chianti Classico (Beef with red wine)
Cuisine: Italian
Ingredients: 1 pint good beef stock; salt & pepper; salt & pepper; 3 oz/75 g pine nuts; 3 oz/75 g raisins; 3 oz/75 g peeled toasted almonds; ½ hot chili pepper, chopped; 1 onion, finely chopped; 1 carrot, finely chopped; 2 cloves garlic; handful fresh parsley; 4½ lb/2 kg boned fillet of veal or boned top rump of beef; 4½ lb/2 kg boned fillet of veal or boned top rump of beef

Beef with red wine

Preparation info

Difficulty
Easy

Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

About

Ingredients

4½ lb/2 kg boned fillet of veal or boned top rump of beef
3 oz/

Europe
Italy
Florence
Main course
Gluten-free

Method

Go into the Antica Macelleria first thing in the morning and you are likely to run into half the cooks and restaurant-owners in the area. Rossella Rossi, proprietress of the Locanda Giovanni da Verrazzano in Greve does her shopping there and, with the Bencista ‘brothers’ excellent lean veal, makes this unusual version of a classic Tuscan dish. This recipe for Stracotto, meaning overcooked, come