Italian Chianti pot roast

Name: Italian Chianti pot roast
Cook time: 3 h
Total time: 3 h
Yield: 6
Ingredients: 2 kg Roast beef (from the nut); 75 g streaky smoked bacon; 4 Onions; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 300 ml Chianti Wine; 50 g dried tomatoes; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 6 small sage leaves; 7-10 Tbsp grated rind of 1/2 untreated lemon; 5-7 TABLESPOONS Whipped cream; 400 g Gnocchi (from the deli counter); 1-2 TABLESPOONS Butter

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 6

2 kg Roast beef (from the nut)
75 g streaky smoked bacon
4 Onions
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
300 ml Chianti Wine
50 g dried tomatoes
2 Garlic cloves
2 TABLESPOONS Olive oil
6 small sage leaves
7-10 Tbsp grated rind of 1/2 untreated lemon
5-7 TABLESPOONS Whipped cream
400 g Gnocchi (from the deli counter)
1-2 TABLESPOONS Butter

Directions

1
Wash the meat and dab dry. Dice bacon. Peel and slice the onions. Heat lard in an ovenproof roasting pan. Brown the meat thoroughly all around. Season with salt and pepper.
2
Add bacon and onions, fry. Add tomato paste. Deglaze with 200 ml Chianti and 200 ml water. Cover and braise in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 2 1/2 hours. Pour 200 ml of water over it again every 1/2 hour. Braise the last 1/2 hour in the open roaster. In the meantime cut tomatoes into fine strips. Peel garlic and cut into fine slices. Heat olive oil. Sauté tomatoes and garlic in it, add sage and lemon peel. Deglaze with 100 ml Chianti.
3
In the meantime cut tomatoes into fine strips. Peel garlic and cut into fine slices. Heat olive oil. Sauté tomatoes and garlic in it, add sage and lemon peel. Deglaze with 100 ml Chianti. Remove the roast, keep warm. Dissolve roast with 100 ml water, pass through a sieve and add to the tomato mixture. Bring to the boil briefly, season with salt and pepper and refine with cream. Cook gnocchi in hot butter for about 4 minutes while turning. Cut the roast open and serve with sauce and gnocchi. Serve with a fresh salad
4
Remove the roast, keep warm. Dissolve roast with 100 ml water, pass through a sieve and add to the tomato mixture. Bring to the boil briefly, season with salt and pepper and refine with cream. Cook gnocchi in hot butter for about 4 minutes while turning. Cut the roast open and serve with sauce and gnocchi. Serve with a fresh salad