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- cheap cuts of beef and lots of garlic cloves and pepper into clay pots. These
- pots were then doused with at least a liter of Chianti. Left uncovered, they
- just four ingredients – beef, a head of separated garlic cloves, cracked
- what little gravy was there and added a cup and a half of beef stock and for
- 4 lbs. boneless beef short ribs or
- a 5 lb chuck roast, trimmed and cut into 2 inch pieces.
- 1 (750-ml) bottle Chianti
- 4 shallots, peeled and halved
- lengthwise
- 2 carrots, peeled and halved
- lengthwise
- 1 garlic head, cloves separated,
- unpeeled and crushed
- 1 tbsp. cracked black peppercorns,
- plus more for serving
- 1 tbsp. unflavored gelatin
- 2 tsp. ground black pepper
- 1. Toss beef and 1 ½ tsp. salt
- together in a bowl and let stand at room temperature for 30 minutes. Adjust oven rack to lower-middle position and
- heat oven to 300 degrees.
- 2. Heat oil in a large Dutch oven over
- medium-high heat until just smoking. Add half of the beef in a single layer and
- cook until well-browned on all sides, about 8 minutes, reducing heat if the
- base begins to burn. Stir in 2 cups of
- wine, water, shallots, carrots, garlic, rosemary, bay leaves, cracked
- peppercorns, gelatin, tomato paste, anchovy paste and remaining beef. Bring to a simmer and cover tightly with
- sheet of heavy-duty aluminum foil, then lid. Transfer to oven and cook until
- 4. Add 1 cup of wine, 1 ½ cups of Beef
View Full Recipe at CHEWING THE FAT
