Brassato al chianti

Name: brassato al chianti
Total time: 20 min
Yield: 4
Ingredients: 4 tomato; 1 kilogram beef rag; 3 tablespoon olive oil; 50 gram butter; 2 stem celery in curves; 2 root in cubes; 2 twig rosemary; 1 onion shredded; 2 laurel leaf; 1 bottle Chianti; 250 milliliters Meat bouillon; 2 tablespoon honey; 1 bunch basil minced meat

Try this delicious brasato al Chianti

Ingredients

Kitchen Stuff

baking form for mini muffins, greased

Directions

Cross the tomatoes. Put them for a few seconds in boiling water, peel them and cut them into pieces without seeds.
Sprinkle the meat with salt and pepper. Heat the olive oil and the butter and fry heirin the beef. Take them out of the pan.
Put the tomatoes, celery, carrot, rosemary, onion and bay leaves in the pan and fry for 1-2 minutes. Add the Chianti and meat broth and heat. Add the meat and gently simmer for 2-2.5 hours.
Take the meat out of the pan. Sieve the sauce and boil it a little. Scoop the honey and basil through and serve with the beef rags.
Delicious with ratatouille, a mix of stewed vegetables such as peppers and zucchini.