garbanzopalooza

A blog by ordinary people about living an extraordinary life

Chianti marinated brisket stew

On a cool rainy day here in Boston is anything better for dinner than a nice warm bowl of soup?  How about a nice warm bowl of soup made from beef marinated in wine?  Yeah, that is a pretty wonderful combo.  This soup is a delicious steak and potatoes type of meal. Filled with vegetables, fresh herbs and marinated brisket, it really has something for everyone.  We found this recipe in Giada at Home.  If you don’t have a copy of the book, I recommend you pick it up (but you can also find the recipe here:  http://www.foodnetwork.com/recipes/giada-de-laurentiis/chianti-marinated-beef-stew-recipe/index.html).

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Ingredients

  • 2 pound beef brisket
  • 1 bottle of Chianti (750ml)
  • olive oil
  • salt
  • pepper
  • 4 ounces of pancetta, diced
  • 3 medium carrots, diced
  • 2 celery hearts, diced
  • 2 garlic cloves, pressed
  • 1/4 cup of kalamata olives, chopped
  • 6 ounces of green beans, sliced
  • 4 medium red potatoes, diced
  • fresh rosemary, about 1 large sprig, chopped
  • fresh sage, several leaves, chopped
  • 15 ounce can of diced tomatoes
  • 4 cups of vegetable broth

Place the beef in a 13″x9″ dish and cover with chianti.  Place in the refrigerator for 3 hours to marinade.

Remove the beef from the chianti, pat dry and season with salt and pepper.  Be sure to set the wine aside, you will need it for the soup.

In a large Dutch oven, heat some olive oil over medium heat.  Add in the brisket and sear on both sides, about 3-4 minutes per side.  Remove the brisket and set aside on a plate to rest.  In the Dutch oven, add the diced pancetta and cook for 4-5 minutes.  Add in the carrots, celery, garlic, kalamata olives, green beans, potatoes and herbs.  Cook for 5 minutes.

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Add the reserved wine, tomato and vegetable broth, scraping the bottom of the Dutch oven to remove any of the tasty bits that may be stuck to the pot. Add the brisket, bring to a boil.  Reduce to a simmer, cover and allow to cook for 3-3.5 hours, until brisket is tender.

Remove the brisket from the stew and cut into 4 pieces.  Using 2 forks, pull the brisket apart and add it back into the soup.  Allow it to warm for 5- 10 minutes.  Serve in a large soup bowl.  It would be fantastic with some fresh, crusty bread, so I guess I am going to have to make this again!

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This entry was posted on October 6, 2013 by in Peter Waterman's posts, Recipes and tagged , , , , , , , , , , , , , .
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