The Amarone braised beef is an exquisite main course to serve at an important lunch or dinner. It’s made with a cut of inexpensive but very flavorful meat that requires long cooking times. This preparation, although lengthy, will be rewarded by the incredible flavor and tenderness of the meat. The Amarone braised beef can be accompanied with polenta or mashed potatoes. Using gluten-free rice flour, the dish is also suitable for people with gluten intolerance.
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- Difficulty: Easy
- Cost: Expensive
- Preparation time: 1 Hour
- Portions: 6-8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 3.3 lbs beef (shoulder cut)
- 34 oz 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 leaf
- 1 cloves
- 5 peppercorns
- 1.7 fl oz extra virgin olive oil
- salt
- 1 oz flour (gluten-free rice)
Tools
- 1 Pan
- 1 Baking dish
- 1 Sieve
- 1 Knife
- 1 Kitchen string
Steps
Prepare the aromatic bundle with half of the aromatic herbs. Peel the onion and the carrot. Cut the celery, carrot, and onion into 1-inch pieces. Tie the meat with kitchen string.
Place the beef in a baking dish and add the vegetables and aromatic bundle. Pour the wine to cover the meat. Add the cinnamon, clove, and pepper. Cover with plastic wrap and let it rest in the fridge for 12 hours.
Remove the meat and pat it dry with paper towels. Salt it on all sides and lightly dust with flour. Pour the oil into a pot. Place on the stove and heat.
Add the meat and brown on all sides over medium heat.
Meanwhile, strain the wine through a colander, discard the aromatic bundle from the vegetables. Prepare another aromatic bundle with the remaining herbs.
When the meat is well browned, add the vegetables. Brown them and add the strained wine. Add the aromatic bundle and cover with a lid.
Cook over 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.
Once cooking is complete, remove the meat and wrap it in aluminum foil. Let it rest for 30 minutes.
Remove the aromatic bundle and pass the base through a sieve for a smoother, finer sauce.
Slice the braised beef thinly. Serve with the hot cooking sauce.
ATTENTION: refer to the Celiac Association guide and read the ingredients carefully to ensure they do not contain gluten contamination.
Tips
To prepare Amarone braised beef, you can also choose a cut of meat from the leg, shoulder, and neck muscles: the chuck, shank, rump, shoulder clod, or neck.
To prepare Amarone braised beef, you can also choose a cut of meat from the leg, shoulder, and neck muscles: the chuck, shank, rump, shoulder clod, or neck.
To prepare Amarone braised beef, you can also choose a cut of meat from the leg, shoulder, and neck muscles: the chuck, shank, rump, shoulder clod, or neck.
To prepare Amarone braised beef, you can also choose a cut of meat from the leg, shoulder, and neck muscles: the chuck, shank, rump, shoulder clod, or neck.
To prepare Amarone braised beef, you can also choose a cut of meat from the leg, shoulder, and neck muscles: the chuck, shank, rump, shoulder clod, or neck.
To prepare Amarone braised beef, you can also choose a cut of meat from the leg, shoulder, and neck muscles: the chuck, shank, rump, shoulder clod, or neck.
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