Stewed Beef Cubes with Pickles, Capers, and Red Wine

Name: Stewed Beef Cubes with Pickles, Capers, and Red Wine (Spezzato di Manzo al Vino Rosso con Cetriolini e Capperi)
Cuisine: Italy
Ingredients: ⅔ cup not too tannic red wine such as Barb era or a young Chianti or Merlot; ⅔ cup not too tannic red wine such as Barb era or a young Chianti or Merlot; ⅔ cup not too tannic red wine such as Barb era or a young Chianti or Merlot; 1½ pounds beef, preferably chuck, cut into 2-inch cubes; 2 tablespoons vegetable oil; ¼ pound pancetta, cut into thin strips; ⅔ cup finely chopped onion; ¼ cup extra virgin olive oil; ½ cup flour, spread on a plate; 3 tablespoons very finely chopped small cucumber pickles such as cornichons, about 4 pickles; 3 tablespoons very finely chopped small cucumber pickles such as cornichons, about 4 pickles; A medium celery stalk, chopped fine, about ½ cup; A medium to thick carrot, chopped fine, about ½ cup; ⅔ cup not too tannic red wine such as Barb era or a young Chianti or Merlot; Black pepper ground fresh; Salt; 2 tablespoons capers, chopped very fine

Spezzato di Manzo al Vino Rosso con Cetriolini e Capperi

Preparation info

For
4
persons

Difficulty
Easy

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

Ingredients

2 tablespoons vegetable oil
1½ pounds beef, preferably chuck, cut into 2-inch cubes
½

Europe
Italy
Main course

Method

Put the vegetable oil in a small skillet and turn on the heat to high. Dredge some of the meat cubes in flour, no more at one time than can fit loosely in the pan; and as soon as the oil is hot enough to sizzle when a piece of meat is slipped into it, put the cubes that you dredged in flour into the skillet.
Turn them for a minute or so until they become colore