"Stracotto di Manzo alla Fiorentina" .. Red Wine Braised Beef in the style Florence. Braising is one of my favorite methods of beef preparation. It’s a very easy way to cook and yields deep, rich flavor that fills the kitchen with glorious aroma.
This dish is a major part of my “Super Tuscan” repertoire and basically the Italian version of pot roast which uses Chianti as the primary braising liquid. I served this dish with "Creamy Polenta" topped with the sauce.
As a bonus, any leftovers can be used with pasta for an entirely different Super Tuscan dish!
Buon Appetito!
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