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It is a fantastic recipe and it is very important a
good Amarone for left a good and strong taste to the meat.
Ingredients for 4p:
800 gr leg of beef
200 gr of flour
1 bottle of Amarone Valpolicella Doc (Camporeale vini)
2 onions, 2 carrots, 1 celery
20 gr milt lard
1 bay leaf
3 spoon of extravirgen oil
Bouillon cube, salt, pepper
Preparation:
-Cut in some big piece the meat and cover that with flour.
-In a soucepan burn oil and add the mince of onions, carrots, celery and
lard
-Put the meat and left brown its for ome minuts
-Quindi versa la carne facendola rosolare per bene
-Pour the wine and add bay leaf
-Put the salt and pepper and the bouillon cube, and then capped the
soucepan,
-Cover with a lid
-Turn the flame very low
-Left cook for 4 hours (stra/cotto)
Open the cover sometimes and check is neccesary tu put a little bit of
clear broth or hot water.
When is almost ready, after 4 hours, the meat is very soft.
At the last half our take off the cover, turn up the flame for dry the
souce.
Serve in the dish with some cornmael porridge
You can couple with
Valpolicella Classico
,Valpolicella
Superiore Ripasso,
Amarone Valpolicella
ANOTHER WAY:
The day before to cook “Stracotto all’Amarone” you can
put meat, vegetable, salt, papper, laurel and Amrone wine inside a
terrine for marinate all the night. After the way of cooking is the same
of before..
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