AMARONE STRACOTTO

Ingredients for 4 people

• 800 g of 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

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). Obviously, 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
• Serve with slices of polenta

The best wine to accompany this recipe