Italiano
Beef pot roast with Montepulciano d’Abruzzo
A timeless classic of Italian cusine paired with the Montepulciano d'Abruzzo Bio di Valori.
Ingredients for 6-8 people:
2kg of beef shoulder tender, 750ml of Montepulciano d'Abruzzo wine (1 bottle), 1 carrot, 1 onion, 1 celery stick, 1 tablespoons of tomato paste, beef broth, a bunch of aromatic hers (thyme, sage and laurel), Sichuan pepper seeds, juniper berries, extra-virgin olive oil and salt.
Directions :
Tie the beef with cooking twine and rub it with salt and oil. Wrap the aromatic herbs, Sichuan pepper seeds and juniper berries in gauze. Place the meat in a deep pot, pour the wine over it and add the wrapped herbs and the vegetables which have been peeled and finely cut brunoise-style. Cover with plastic wrap and marinate in the refrigerator for at least six hours.
Take the meat out of the marinade, dry it well, flour lightly and then sear it completely in a hot pan.
Filter the marinade and, in a cast-iron pot, slowly sauté the left over vegetables in a couple of tablespoons of olive oil. Add the meat, the filtered wine, tomato paste, a couple of ladles of broth and the leftover herbs from the marinade.
Partially cover the pot and Simmer-cook everything for around three hours, adding broth if it begins to dry too much.
Wine to pair:
Montepulciano d’Abruzzo Doc Biologico Valori
Ruby red color, dark and bright. Intense and fine bouquet with red fruit notes, cherry, violet and tobacco. Structured and juicy to the palate.Production area: the municipality of Sant'Omero, in the South area of Colline Teramane (hills around Teramo), at 280 metres of altitude.
Grape variety: Montepulciano 100%, 18-40 years old vines, simple Guyot or "pergola abruzzese" training system. Density of 1,600 - 6,000 plants per hectar.
Wine making: harvest in the second half of October, fermentation in stainless steel vats.
Alcoholic content: around 14% vol.
Serving temperature: 16°C
Suggested food pairing: red meat, traditional soup, rich main dish.
