Braised beef with Amarone is one of the most elegant and representative main courses of Veneto cuisine. A slow, aromatic, and intense preparation where beef is gently cooked in the famous Amarone della Valpolicella, the iconic wine of Valpolicella.
Braised beef with Amarone is a refined dish to serve for an important lunch or dinner. It is prepared with a cut of inexpensive but very flavorful meat that requires long cooking times. Although this preparation is lengthy, it will be rewarded with an incredible flavor and tenderness of the beef. Braised beef with Amarone can be accompanied by polenta or mashed potatoes. By using gluten-free rice flour, the dish is also suitable for people intolerant to gluten.
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- Difficulty: Easy
- Cost: Expensive
- Preparation time: 1 Hour
- Portions: 6-8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3.3 lbs beef (chuck roast)
- 1 liter 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 oz flour (gluten-free rice flour)
Tools
- 1 Pan
- 1 Baking dish
- 1 Sieve
- 1 Knife
- 1 Kitchen twine
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 beef with kitchen twine.
Place the beef in a baking dish and add the vegetables and the aromatic bundle. Pour the wine to cover the meat. Add the cinnamon, clove, and pepper. Cover with cling film and let it rest in the fridge for 12 hours.
This step is essential for achieving very tender and aromatic braised beef.
Remove the beef and pat it dry with paper towels. Season it with salt on all sides and lightly flour it. Pour the oil into a pot. Heat on the stove.
Add the beef and brown it over medium heat on all sides.Meanwhile, strain the wine through a sieve, remove the aromatic bundle from the vegetables. Prepare another aromatic bundle with the remaining herbs.
Once the beef is well-browned, add the vegetables. Sauté and then 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 too much, add a ladle of hot vegetable broth or water.The secret to perfect braised beef is slow and prolonged cooking.
When cooking is complete, remove the beef and wrap it in aluminum foil. Let it rest for 30 minutes.
Remove the aromatic bundle and pass the cooking juice with the vegetables through a sieve for a smoother and finer sauce.
Slice the braised beef into not-too-thin slices. Serve with the hot cooking juice.Venetian soft polenta
Mashed potatoes
Roasted potatoes
Sautéed mushroomsPerfect for those who want an even gentler cooking.
After browning:
Place meat, vegetables, and wine in the slow cooker
Cook for 8–9 hours on LOW setting
Or 5–6 hours on HIGH
If the sauce is too liquid, reduce it in a saucepan.
ATTENTION: consult the Celiac Association manual and read the ingredients carefully to ensure they are free from gluten contamination.
Advice
For preparing braised beef with Amarone, you can also choose a cut of meat from the leg, shoulder, and neck muscles: such as the top round, shin, rump, shoulder clod, or chuck, but also the cheek.
Use a good quality wine.
Do not rush: slow cooking is essential.
Do not slice the meat immediately after removing it from the heat.
Storage and Regeneration
In the refrigerator for up to 3 days in an airtight container.
In the freezer for up to 2 months already sliced with sauce.
Reheat gently with a little water or broth to prevent drying out.
Reheat gently with a little water or broth to prevent drying out.
Reheat gently with a little water or broth to prevent drying out.
FAQ (Questions and Answers)
How long should braised beef with Amarone cook?
About 3 hours on a gentle heat. The meat should be very tender but compact.
Can I skip the marination?
Yes, but you will lose some of the aromatic intensity.
What is the best cut?
For preparing braised beef with Amarone, you can also choose a cut of meat from the leg, shoulder, and neck muscles: such as the top round, shin, rump, shoulder clod, or chuck, but also the cheek.
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