The famous Chianti wines from Tuscany are now found all over South Africa. Try Sangiovese Socrate from Monterosso with this Tuscan pot roast. It is food-friendly and full of bright cherry fruit.
Tuscan pot roast
- salt and freshly ground black pepper, to taste
- 2,5kg – 3kg brisket, trimmed of excess fat
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 3 garlic cloves, crushed
- 3 chicken livers, chopped
- 750ml (3 cups) dry red wine
- 750ml (3 cups) chicken stock
- 250ml (1 cup) tinned Italian plum
- tomatoes, lightly crushed
- 1 bay leaf
- 45ml (3 tbsp) fresh rosemary leaves, chopped
- 30ml (2 tbsp) fresh flat-leaf parsley, chopped, plus extra to serve
Preheat the oven to 165°C.
In an ovenproof casserole dish on the stove, heat the oil over medium heat. Season the brisket and brown well on all sides, about 10 minutes. Transfer the brisket to a plate and set aside.
Add the carrots, celery, onion, and garlic to the pot, reduce the heat and cook, scraping any browned bits from the bottom, for about 5 minutes.
Add the chicken livers and cook, stirring constantly, until they begin to firm, about 2 minutes.
Add the wine, stock, tomatoes, bay leaf and rosemary and stir. Return the brisket to the pot along with its juices. Increase the heat and bring to a simmer.
Cover the pot and place in the middle of the oven. Cook until the brisket is fork-tender, about 3 hours, turning halfway through the cooking time.
Transfer the brisket to a cutting board, cover lightly with foil and allow to rest for 15 minutes before slicing.
Using a hand-held blender, whizz the remaining ingredients in the pot into a sauce. Adjust seasoning and stir in the parsley.
Serve the brisket sliced, with the warm sauce poured over, garnished with the extra parsley.