Ingredients
- 2 1/2 to 3 pound beef brisket
- 1 (750 ml) bottle chianti
- 4 tablespoon olive oil
- 1 tablespoon (4-ounce) piece pancetta cut into 1/4-inch pieces
- 3 tablespoon medium carrots, peeled and cut into 1/2-inch pieces
- 1 stalk celery chopped into 1/2-inch pieces
- 2 clove garlic, peeled
- 1/4 cup (1 1/2 ounces) kalamata olives, halved
- 6 ounce green beans, halved
- 4 ounce medium red potatoes, quartered
- 2 sprig rosemary
- 2 sprig sage leaves
- 1 sprig (15-ounce) can diced tomatoes
- 4 cup beef broth
Preparation
Baking Directions:
Place the beef in a 13 by 9-inch glass baking dish.
Pour the wine over the meat and marinate in the refrigerator for 1 1/2 hours.
Turn the meat over and marinate for another 1 1/2 hours.
Remove the meat 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 meat on allsides with salt and pepper.
Using tongs, place the meat in the pan and brown on all sides, about 2 minutes each side.
Remove the meat 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 3 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 meat to the pan and bring the liquid to a boil.
Cover the pan and simmer for 3 to 3 1/2 hours or until the meat is very tender.
Remove the meat and the rosemary sprigs from the stew.
Place the meat on a cutting board and cut into quarters.
Using 2 forks, shred the meat into bite-size pieces.
Add the shredded meat to the stew and cook until warmed through, about 5 minutes.
