text: Recipe: Brasato di Manzo al Sangiovese | Ramblings of a Gyrl
  2016-04-12 05:21:35
  3 lb. beef tenderloin steak
  1 bottle Toscana (Sangiovese) red wine
  Prepare the marinade: Combine the wine with carrots, celery, two cloves of garlic, yellow onions, and pancetta in large resealable bowl. Place the meat in the wine and let it marinade for 8 to 12 hours in the refrigerator.
  Remove beef from marinade. Strain marinade and set liquid aside.
  In a large dutch oven, heat the butter, olive oil, shallots, remaining two cloves of garlic (minced), rosemary springs with leaves removed, and sage. Brown the meat on all sides. Add the marinade one ladle at a time and cook slowly for at least 3 hours. Add meat broth as needed. Remove sage. Add the baby onions and cook until they are tender. Salt and pepper to taste.