Filter
Reset
Sort ByRelevance
Amandacooks
Brassato al chianti
Try this delicious brasato al Chianti
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
-
25 minMain dishmussel, White wine, olive oil, onion, garlic, parsley, Red pepper, tagliatelle,tagliatelle with mussels and red pepper
-
25 minMain dishonions, sunflower oil, half-to-half-chopped, Cajun spices, Mexican stir-fry vegetables, mature cheese, tomato ketchup, wrapt tortillas,scalloped tortillas with mexican minced meat
-
20 minMain dishdough for, cooked mussel meat, chicory, lemon, garlic, sweet pointed pepper, fresh parsley, sugar, olive oil,mussel skewers with chicory salad
-
25 minMain dishflat leaf parsley, Red pepper, garlic, Red wine vinegar, paprika, fresh oregano, dried oregano, olive oil, Tabasco, prime rib, rib eye,steak 'chimichurri'
Nutrition
645Calories
Sodium0% DV0g
Fat65% DV42g
Protein104% DV52g
Carbs5% DV15g
Fiber0% DV0g
Loved it