2 1/2 to three pound beef brisket
1 (750 ml) bottle Chianti wine
4 tablespoons vegetable oil
Salt and freshly ground black pepper
1 (4-ounce) piece pancetta, dig 1/4-inch pieces
3 medium carrots, peeled and dig 1/2-inch pieces
1 stalk celery, chopped into 1/2-inch pieces
2 cloves garlic, peeled
1/4 cup (1 1/2 ounces) kalamata olives, halved
6 ounces green beans, halved
4 medium red potatoes, quartered
2 sprigs rosemary
2 sage leaves
1 (15-ounce) can diced tomatoes
4 cups beef stock
Place the meat during a 13 by 9-inch glass baking dish. Pour the wine over the meat and marinate within the refrigerator for 1 1/2 hours. Turn the meat over and marinate for an additional 1 1/2 hours.
Remove the meat from the wine and pat dry with paper towels. Reserve the wine.
In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Season the meat on all sides with salt and pepper. Using tongs, place the meat within the pan and brown on all sides, about 2 minutes all sides . Remove the meat and add the remaining oil. Add the pancetta and cook, stirring frequently for two minutes. Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary, and sage. Cook for 3 minutes. Pour the reserved wine, tomatoes, and beef stock into the pan, scraping up the brown bits that hold close rock bottom of the pan with a wooden spoon. Return the meat to the pan and convey the liquid to a boil. Cover the pan and simmer for 3 to three 1/2 hours or until the meat is extremely tender.
Remove the meat and therefore the rosemary sprigs from the stew. Place the meat on a chopping board and dig quarters. Using 2 forks, shred the meat into bite-size pieces. Add the shredded meat to the stew and cook until warmed through, about 5 minutes.