is one of the recipes that has been provided by
Shirley Cline from San Fransisco. Shirley said:
kind of pot roast exists all over Italy, a real
Sunday dish, elegant, flavorful, and practical
for the cook, since the sauce for the pasta and
the meat cook all at once and together. Americans
may find it odd to serve two courses with the
same fundamental flavors, but to Italians it's
perfectly normal. What makes this particular treatment
Tuscan is the presence of a robust Chianti wine
in the sauce. Any flavorful red wine with a good
acidic balance will do".
1/2 lb. beef, such as top round, rolled and
3 or 4 cloves garlic, thinly sliced
2 medium carrots, scraped and thinly sliced
2 medium yellow onions, thinly sliced
1 thick stalk celery, thinly sliced
3 sprigs rosemary, leaves only, chopped
1/4 cup extra virgin olive oil
1 1/2 cups dry red wine (Chianti preferred)
1 lb. very ripe fresh tomatoes, peeled, seeded,
and chopped, or 1 cup chopped canned tomatoes
1 Tblsp. butter
1 Tblsp. unbleached all purpose flour
Salt and freshly ground black pepper to taste
a small sharp knife, make incisions all over the
meat to a depth of 1/4 to 1/2 inch and insert
the garlic slices in them.
In a heavy saucepan over medium low heat, gently
saute the carrots, onions, celery, and rosemary
in the oil until the vegetables are beginning
to soften but not brown. Add the garlic-studded
beef, raise the heat to medium, and brown the
beef on all sides, turning frequently. Add the
wine and let it boil until reduced to about 1/2
cup. As soon as it's reduced, stir in the tomatoes.
Cover and let simmer for about 1 hour.
Work the butter and flour together to make a paste,
then stir thoroughly into the cooking juices.
Cover tightly, reduce the heat to low, and let
cook at a bare simmer for 2 hours longer, adding
a little hot water, wine, or broth if the liquid
in the pan reduces too much.
When the meat is done, lift it out of the cooking
juices and set aside to rest for about 45 minutes,
then slice off three thin slices of meat. Chop
them with a knife as finely as possible.
Degrease the juices in the pan, setting aside
about 1/2 cup of the meat juices to garnish the
meat. Season with salt and pepper. Add the chopped
meat to the remaining juices and serve this as
a sauce over pasta for a first course. Serve the
meat as a second course with the reserved juices
as a garnish.
8 - 10