This dish was served at the table of Caterina de' Medici in Florence…

Stracotto al Chianti Classico

Use a beef shoulder cut, tie it very tight and baste it with diced garlic, chili peppers, parsley, pine nuts, almonds, sultana raisins, salt and pepper. Cook meat with olive oil and diced onions and carrots over medium heat on all sides. Add a generous amount of minced pine nuts, almonds and raisins and cover with chianti classico wine. Cook for 3 hours until wine is reduced to a very thick sauce. When cooked slice meat and serve with sauce.