Braised beef with Amarone wine is one of the typical dishes of the Valpolicella region. With this recipe, the meat is left to cook in the Amarone wine grown in the area for a while.
Here is the recipe for this delicious main dish!
- roughly 2.5 kg* of beef
- 2 white onions
- 1/2 celery stalk
- 1 kg carrots
- 4 cinnamon sticks
- 10 cloves
- ¼ nutmeg
- 10 bay leaves
- salt and pepper
- extra virgin olive oil and butter
The day before thicken the meat, lard it with sage and rosemary, season, pour the wine over the meat, then store in a cool place for 24 hours.
The day after, gently roast the vegetables in olive oil and butter, add the beaf to the seasoned wine sauce, cook at high heat until the alcohol evaporates. Simmer the mixture in a covered frying pan for about 4 hours, turning the meat occasionally.
Poke into the meat; if it is juicy and soft, remove it from the saucepan, remove the lid and let the sauce thicken. Beat the sauce with a whisk or a food mill, after having removed all the hard pieces (laurels, cinnamon, cloves). Heat the cut meat in a bit of sauce, then heat the remaining sauce separately and serve the meat with fresh polenta.
This new dish has been proposed by the restaurateurs association. By replacing the Valpolicella wine traditionally used for this dish with Amarone wine, the taste experience changes. The consistency and abundance of the Amarone makes this stew sauce based on wine uniquely aromatic and velvety.
* 1g = 0.035 ounces