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Tuscan Kiln Stew




Source of Recipe


the web


List of Ingredients




9 cloves garlic peeled
1 celery stick, 1 carrot, 1 onion
2 tbsp. olive oil
1 small dried chilli, crumbled or chopped
1 tbsp. freshly ground black pepper (I didn't use this amount)
1lb. 2oz. stewing beef such as chuck steak
4 oz. pork belly
2 tbsp plain flour
1lb. 5oz. ripe tomatoes, skinned and chopped
2 small sprigs rosemary
7oz. Chianti (almost 1 cup?)
1 tsbp. tomato purée
4 slices country bread
Your best Extra Virgin Olive oil for drizzling.


Recipe



Finely chop 1 of the garlic cloves and the celery, carrot and onion. Pour the oil into a large flameproof casserole with the chilli a little salt and half the black pepper and cook gently for about 10 minutes.
Cut beef and pork into chunks (I left rind on pork, makes good gravy) and toss lightly in the flour, add to the vegetables and brown over a moderate heat for about 5 minutes. Stir in tomatoes, 7 whole garlic cloves and the rosemary and cook for 10 minutes.
Pour in the wine and let it bubble over a high heat until evaporated. Add the tomato purée and enough water just to cover the meat and cook for about 3 hours either on the top of the stove or in the oven. Oven temp. 160c / fan 140C. Taste and season with salt and the remaining pepper. Toast the bread, rub with the remaining clove of garlic and drizzle with olive oil. Serve in soup bowls on the bread and provide plenty of good Chianti. Follow with a tomato and rocket salad.
Stories connect this dish to Brunelleschi, the architect of the terracotta dome of Florence's Duomo, and his workers. The dish was left to simmer slowly through the night near the door of the kilns used to fire the bricks.