Stracotto all’Amarone

Difficulty: Difficult

Prep time: 20 mins 

Cooking time: 5h 

Serving: 4 people

Ingredients:

• 800 g of the leg of beef
• 200 g flour
• 1 bottle of Amarone Valpolicella Doc Classico
• 2 onions
• 2 carrots
• 1 stick of celery
• 20 g of ground lard
• 1 bay leaf
• 3 tablespoons of extra virgin olive oil Veneto DOP
• Beef extract
• salt, pepper
• Valpolicella DOP EVOO

Preparation:

Cut the meat into pieces and roll it in the flour

Heat the oil in a non-stick pan with high sides and add the chopped onion, carrots, celery, and lard

Fry over a moderate flame

Add the meat and brown it well

Pour in the wine and add the bay leaf

Add salt and pepper to taste

Thicken with a spoonful of beef extract

Cover with a lid

Turn the flame down as low as possible

It should be slow-cooked for at least four hours (stewed). The wine will evaporate so, if necessary, top up the liquid with ladles of vegetable broth or hot water

By the time the cooking is almost done, you will have meat that is stewed and that falls apart easily.

Remove the lid for the last half hour and turn up the heat slightly to reduce the sauce. Drizzle Valpolicella Evoo

Serve with slices of polenta.