Stracotto al Chianti: Beef Braised in Chianti

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Total Reviews: 6

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  • on March 25, 2014

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    My husband makes this with better-than-average Chianti. (ok good wine). True - cook longer than 2 hours 10 min if you can. Tonight 2:45 and the beef fell apart. Using sweeter onion - some shallots is a lovely addition. This does not need pasta or heavy starch - polenta is ideal.

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  • on October 31, 2013

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    this recipe is fool proof- but hints would be cook it even an hour or two longer if you have time- it makes the meat soooo tender.. serve over fresh polenta or great mashed potatoes... If you want options you can take this recipe and add a large can of san marzano whole tomatoes 1/2 way through the cook time- break up slowly and you have just created the best meat sauce you have ever tasted serve over papardelle... enjoy

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  • on October 02, 2012

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    Excellent recipe! I paired it with polenta substituting the water for chicken and veggie stock. Gave it a wonderful golden brown color to pair with the deep red of the chianti sauce. I used a little cream to thicken the sauce into a gravy. Served with the beans and tuna. Priceless..Thank you David.

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  • on July 07, 2012

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    I thought this was very bland. Also, perhaps the chianti I used was not great quality so I found it very tart and vinegary. I added a teaspoon of brown sugar to counteract the acidity. It helped but not enough.

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  • on January 09, 2012

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    This recipe is exceptional.......

    I saw David make this one, but I thought, well I can just do a beef bourguinoun and it will be better, but I decided to just do his darn recipe.....

    IT WAS AWESOME......even my husband went crazy. This is the simplest recipe I have ever made that had this much wonderful flavor.....

    You do need to cook for the entire 2 hours. I used a Chuck Roast, and I did wind up using a Charles Shaw Syrah, ($3.00 instead of the chianti, and I promise no one could ever tell the difference.

    I did add a pinch of dried rosemary as that was Tuscan, but while it did add a little something, something, it was not necessary...... The sauce is a lovely brown, not just red from the wine......I would salt and pepper the meat and then the vegetables in layers as opposed to adding at the end, which I did and it was wonderful....

    Next time I make it, I will serve it over either a baked potato or egg noodles.

    Make this..........

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  • on October 13, 2011

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    Very good ; just a few ingredients ( and a lot of wine , easy to make , easy to remember and a very tasty result.
    I added a few salvia leaves.

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