Italian cuisine · Meat & Kebab

Amarone Braised Beef

Beef shoulder marinated overnight in bold Amarone and then braised for three hours into a dark, velvety sauce.

Ingredients · for 6 servings

• 1.5 kg beef shoulder
• 750 ml red wine (Amarone or a robust Valpolicella)
• 2 onions
• 3 carrots
• 2 stalks celery
• 4 cloves garlic
• 3 sprigs rosemary
• 2 bay leaves
• 3 cloves (spice)
• 1 cinnamon stick
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the onions, carrots and celery coarsely and, the day before, place the meat with the vegetables, garlic, rosemary, bay leaves, cloves and cinnamon stick in the red wine, cover and marinate overnight in the fridge.
2. Lift the meat out of the marinade, pat very dry and salt it; strain the vegetables and wine separately, fishing out the spices.
3. Heat olive oil in a heavy roasting pot and sear the meat on all sides over high heat for 10 min. until deep brown – only a strong crust will later give the sauce depth.
4. Remove the meat, roast the drained vegetables in the pan drippings for 8 min., deglaze with the wine and boil uncovered for 10 min. so the alcohol evaporates.
5. Return the meat and spices, braise covered at 150°C in the oven for 2.5 hr., turning every 40 min., until the meat can be pulled apart with a spoon.
6. Keep the roast warm, strain the sauce through a sieve, reduce uncovered for 10 min. to a syrupy consistency and serve the sliced meat with the sauce over polenta.