Chianti Roast
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 4 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g beef (beef roast)
- 1 onion (s)
- 2 bay leaves
- 0.5 liter ½ wine (Chianti)
- 1 tablespoon pepper - grains, black
- 1 carrot (s)
- 0.5 teaspoon ½ salt
- 0.5 stick ½ leek
- 1 celery
- 2 tablespoons oil
- 1 sprig thyme
- 1 tablespoon heavy cream
- 1 teaspoon cornstarch
Print Recipe
Pin Recipe Instructions
- Briefly wash and dry the meat, prick all over with a fork, briefly bring the Chianti with salt, the diced vegetables, chopped bay leaves and the crushed peppercorns to the boil and pour this stock over the meat. Place the sprig of thyme on top. Cover and leave to infuse in a cool place for 4 days, turning daily.
- Heat about 2 tablespoons of oil and sear the dried meat on all sides. Add an onion cut into strips. Deglaze with the stock and gradually pour in. If necessary, dilute with a little water. When the meat is done, strain the stock and reduce the sauce. Thicken with cream and starch and season to taste. Cut into very thin slices.
- With white bread or new potatoes.
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