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Brasato al Chianti with Sweet and Sour Vegetables

17/11/2023

Here is a delicious recipe for Brasato al Chianti with sweet and sour vegetables, a dish that combines the tradition of braised meat with red wine and the contrasting taste of sweet and sour vegetables, for a symphony of flavors that delights the palate.

Ingredients

  • 1 kg of beef for braising (such as shoulder or topside)
  • 750 ml of Chianti or other good quality red wine
  • 2 onions
  • 2 carrots
  • 2 celery stalks
  • 2 cloves of garlic
  • 2 bay leaves
  • Some black peppercorns
  • Extra virgin olive oil
  • Salt
  • As much meat broth as needed

For the sweet and sour vegetables:

  • 1 red pepper
  • 1 yellow pepper
  • 1 red onion
  • 1 eggplant
  • 1 zucchini
  • Balsamic vinegar
  • Sugar
  • Extra virgin olive oil
  • Salt and pepper

Preparation

  1. Start with marinating the meat: put the beef in a large enough bowl and pour the Chianti over it. Add roughly chopped onions, carrots and celery, crushed garlic, bay leaves, and peppercorns. Cover with plastic wrap and leave to marinate in the fridge for at least 12 hours, turning the meat occasionally.

  2. After marinating, drain the meat and dry it with kitchen paper. Filter the marinade and keep the liquid and the vegetables separately.

  3. In a pot, heat a drizzle of olive oil and brown the meat on all sides until it is well browned.

  4. Add the vegetables from the marinade and let them sauté until they become translucent.

  5. Deglaze the meat and vegetables with a part of the filtered marinade and let the alcohol evaporate.

  6. Add the rest of the marinade and bring to a boil. Reduce the heat, add salt and cover. Let cook for about 3 hours on low heat, adding meat broth when necessary to maintain the level of liquid.

  7. While the braised meat is cooking, prepare the sweet and sour vegetables. Dice all the vegetables and sauté them in a pan with extra virgin olive oil until they begin to brown.

  8. Add balsamic vinegar, a sprinkle of sugar, salt and pepper and let the vegetables caramelize, stirring occasionally.

  9. Once cooked, remove the braised meat from the pot and let it rest for a few minutes before slicing it.

  10. Strain the cooking sauce and if necessary reduce it over high heat to intensify the flavor.

Serve the sliced braised meat accompanied by the sweet and sour vegetables, drizzling with its cooking sauce.

Interesting Facts

Braised red wine meat is a robust and rich flavored dish, typical of the cuisine of Northern Italy, in particular Tuscany and Piedmont, where the winemaking tradition blends with culinary traditions. The Chianti, which we use in this recipe, is a Tuscan wine that gives a particularly harmonious note to the dish. The sweet and sour vegetables, on the other hand, are an accompaniment that balances the richness of the braised meat with their freshness and acidity.

Brasato al Chianti with Sweet and Sour Vegetables