Chianti Beef
CHIANTI BEEF
2 pounds Top Sirloin
cut into 2" cubes
3 tbsp olive oil
THE MARINADE:
1 750 ltr bottle of Chianti
3 Tbsp olive oil
2 Tbsp tomato paste
2 garlic cloves, crushed
a few thyme springs
salt and black pepper
THE BEEF:
1/4 cup all-purpose flour
1 1/4 cups beef stock
1 cup sun-dried tomatoes,
roughly chopped
1 (13 oz) can artichoke
hearts, drained and halved
1 (6 1/2 oz) can pitted black
olives, drained
Thyme sprigs to garnish
2 pounds Top Sirloin
cut into 2" cubes
3 tbsp olive oil
THE MARINADE:
1 750 ltr bottle of Chianti
3 Tbsp olive oil
2 Tbsp tomato paste
2 garlic cloves, crushed
a few thyme springs
salt and black pepper
THE BEEF:
1/4 cup all-purpose flour
1 1/4 cups beef stock
1 cup sun-dried tomatoes,
roughly chopped
1 (13 oz) can artichoke
hearts, drained and halved
1 (6 1/2 oz) can pitted black
olives, drained
Thyme sprigs to garnish
>> Place the beef in a 13" by 9" glass baking dish. Pour the wine over the Sirloin and marinate in the refrigerator for 2 hours. Turn the Sirloin over and marinate for another hour. Remove from the wine and pat dry with paper towels. Reserve the wine.
>> In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Season the Sirloin on all sides with salt and pepper. Using tongs, place in the pan and brown on all sides, about 2 minutes each side. Remove the Sirloin and add the remaining oil. Add the pancetta and cook, stirring frequently for 2 minutes. Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary and sage. Cook for 4 minutes. Pour the reserved wine, tomatoes and beef broth into the pan, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the Sirloin to the pan and bring the liquid to a boil. Cover the pan and simmer for 2 hours or until the meat is very tender.
>> Remove the Sirloin and the rosemary sprigs from the stew. Place the meat on a cutting board and cut into 1" cubes and add back to the stew and heat until warmed through, about 5 minutes.
Serves 8
>> In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Season the Sirloin on all sides with salt and pepper. Using tongs, place in the pan and brown on all sides, about 2 minutes each side. Remove the Sirloin and add the remaining oil. Add the pancetta and cook, stirring frequently for 2 minutes. Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary and sage. Cook for 4 minutes. Pour the reserved wine, tomatoes and beef broth into the pan, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the Sirloin to the pan and bring the liquid to a boil. Cover the pan and simmer for 2 hours or until the meat is very tender.
>> Remove the Sirloin and the rosemary sprigs from the stew. Place the meat on a cutting board and cut into 1" cubes and add back to the stew and heat until warmed through, about 5 minutes.
Serves 8
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> In a large bowl, combine the marinade ingredients. Toss the Sirloin in the marinade. Cover and marinate overnight
> Remove the Sirloin from the marinade, reserving the liquid
> Heat oil in a large casserole dish, add the Sirloin and cook over high heat until browned. Remove the beef
> Add the flour and cook, stirring for 1 minute. Pour in the marinade and stock, bring to a boil stirring until thickened
> Return the Beef to the casserole and add the sun-dried tomatoes. Bring back to a boil
> Cover with the lid and cook in a 325 degree oven for 2 hours. Add the artichokes and olives and return to the oven for 15 minutes
> Taste for seasoning and garnish with thyme sprigs before serving
Serves 6
> Remove the Sirloin from the marinade, reserving the liquid
> Heat oil in a large casserole dish, add the Sirloin and cook over high heat until browned. Remove the beef
> Add the flour and cook, stirring for 1 minute. Pour in the marinade and stock, bring to a boil stirring until thickened
> Return the Beef to the casserole and add the sun-dried tomatoes. Bring back to a boil
> Cover with the lid and cook in a 325 degree oven for 2 hours. Add the artichokes and olives and return to the oven for 15 minutes
> Taste for seasoning and garnish with thyme sprigs before serving
Serves 6
CHIANTI MARINATED BEEF ITALY
3 lbs Top Sirloin
1 (750 ml) bottle Chianti wine
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (4 oz) piece pancetta, cut into
1/4" pieces
3 medium carrots, cut into 1/2" pieces
1 stalk celery, chopped into 1/2" pieces
2 cloves garlic, peeled
1/4 cup (1 1/2 oz) kalamata olives,
halved
6 ounces green beans, halved
4 medium red potatoes, quartered
2 sprigs rosemary
2 sage leaves
1 (15 oz) can diced tomatoes
4 cups beef broth
3 lbs Top Sirloin
1 (750 ml) bottle Chianti wine
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (4 oz) piece pancetta, cut into
1/4" pieces
3 medium carrots, cut into 1/2" pieces
1 stalk celery, chopped into 1/2" pieces
2 cloves garlic, peeled
1/4 cup (1 1/2 oz) kalamata olives,
halved
6 ounces green beans, halved
4 medium red potatoes, quartered
2 sprigs rosemary
2 sage leaves
1 (15 oz) can diced tomatoes
4 cups beef broth
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Updated:
January 2012
January 2012
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