Twice Braised Beef In Chianti - cooking recipe

Ingredients

6 tbsp oil
3 kg beef roasting joint
500 g carrots, chopped
1 None celery, sliced
3 medium onions, chopped
4 cloves garlic, chopped
4 tbsp tomato paste
1 litre chianti
3 None bay leaves
60 g plain flour
1 bunch parsley, chopped
1 None lemon, zested

Preparation

Heat 3 tbsp of the oil in a large Dutch oven on medium-high heat. Season the meat with salt and pepper. Brown the meat on all sides. Remove from the pan. Add the vegetables and garlic to the pan, season with salt and pepper and saute for 5 mins.
Stir in the tomato paste and cook for 2 mins. Return the meat to the pan. Add the wine, 2 cups water and the bay leaves. Bring to a boil. Reduce heat to low; cover and simmer for about 3 hours. Remove from the heat and cool slightly before refrigerating overnight.
Remove the meat from the pan and cut into slices. Pour the cooking liquid into a bowl and set aside. Wash and dry the pan.
Heat remaining 3 tbsp oil in the pan on medium heat. Whisk in the flour and cook 30 seconds Add the cooking liquid and stir until combined. Bring to a boil on high heat. Add the sliced meat. Reduce the heat to low; cover and simmer for 1 to 1 1/2 hours.
Mix the parsley and lemon peel in a small bowl. Season with salt, pepper and a pinch of sugar. Serve the meat and gravy sprinkled with the parsley mixture.