The Amarone braised beef is a sophisticated main course to serve at a special lunch or dinner. It is made with a cheaper but very flavorful cut of meat that requires long cooking times. This lengthy preparation will be rewarded with incredible taste and tenderness of the meat. The Amarone braised beef can be accompanied with polenta or mashed potatoes.
Also check out the other meat main courses recipes:
- Difficulty: Easy
- Cost: Expensive
- Preparation time: 1 Hour
- Portions: 6-8
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 3.3 lbs beef (chuck roast)
- 1 l red wine (Amarone)
- 1 carrot
- 1 onion
- 2 stalks celery
- 1 clove garlic
- 1 cinnamon stick
- 2 sprigs rosemary
- 2 leaves sage
- 2 sprigs thyme
- 2 leaves bay
- 1 clove
- 5 black peppercorns
- 1.7 oz extra virgin olive oil
- salt
- 1.1 oz flour (rice, gluten-free)
Tools
- 1 Pan
- 1 Baking dish
- 1 Sieve
- 1 Knife
- 1 Kitchen twine
Steps
Prepare the bouquet garni with half of the aromatic herbs. Peel the onion and carrot. Cut the celery, carrot, and onion into 1-inch pieces. Tie the meat with kitchen twine.
Place the beef in a baking dish and add the vegetables and bouquet garni. Pour the wine to cover the meat. Add the cinnamon, clove, and pepper. Cover with plastic wrap and let it rest in the refrigerator for 12 hours.
Remove the meat and pat it dry with paper towels. Salt it on all sides and lightly flour it. Pour the oil into a pot. Place on the heat and warm.
Add the meat and brown on medium heat on all sides.
Meanwhile, strain the wine with a sieve, removing the bouquet garni from the vegetables. Prepare another bouquet garni with the remaining herbs.
When the meat is well-browned, add the vegetables. Brown and then add the strained wine. Add the bouquet garni and cover with a lid.
Cook on low heat for about 3 hours. Check the liquid occasionally. If it dries out too much, add a ladle of hot vegetable broth or hot water.
When cooking is finished, remove the meat and wrap it in aluminum foil. Let it rest for 30 minutes.
Remove the bouquet garni and sieve the base with the vegetables for a smoother, finer sauce.
Slice the braised beef thinly. Serve with the hot cooking base.
WARNING: consult the Italian Celiac Association manual and read the ingredients carefully, to ensure they do not contain gluten contamination.
Tips
For Amarone braised beef, you can also choose a cut from the leg, shoulder, or neck muscles: such as round, shanks, rump, chuck, or brisket.
Meat Main Course Recipes
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