Stracotto al Chianti Classico (calf fillet in red wine)

Ingredients for Stracotto al Chianti Classico (calf fillet in red wine)

Instructions for Stracotto al Chianti Classico (calf fillet in red wine)

To prepare the Stracotto al Chianti Classico (calf fillet in red wine) recipe, please follow these instructions:

Add onion, chilipeber and carrot to the red wine in a deep saucepan. Cut pine nuts, raisins, garlic and parsley roughly. Cut a pocket all the way down through the meat. Put the pine mixture in the pocket, line it with the thread and brown the meat on all sides. Put the meat in the pan with red wine and onion mixture and pour the rest of the pineapple pie. Fill with broth, so the meat is just covered. Add the syrup. Let the dish stand and cook for at least 2 1/4 hour or until the meat is tender. Slowly pour more broth, so the meat is covered or make sure to turn the meat every quarter. Remove the thread, cut the meat into thin slices and make sure it stays hot. Boil the sauce and pour it over the meat during serving. Be sure to follow pine nuts and raisins. For this glorious right, it's best with something simple, such as for example. Pasta with butter or fresh crispy vegetables.