restaurantTraditional recipe

Carbonade Valdostana

Name: Carbonade Valdostana
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4 persone
Cuisine: Italian
Ingredients: 600g beef (shoulder, cut into pieces); 500ml Valdostana red wine; 2 large onion; 40g butter; 2 tablespoons flour; 1 stick cinnamon; 2 cloves; to taste salt; to taste pepper; 300g polenta

EasyschedulePrep: 20 minutilocal_fire_departmentCook: 2 ore 30 minutigroup4 persone

Carbonade Valdostana is a beef stew cooked in red wine, an ancient dish of the Alpine winter tradition. The meat becomes incredibly tender and the dark sauce accompanies steaming polenta perfectly.

Its origins date back to the Middle Ages, when meat was preserved under salt and then cooked in wine.

Preparation

1
Cut the meat into thick slices and dust with flour.
2
Slice the onions into thin rings.
3
Melt the butter and brown the meat over high heat.
4
Layer the meat and onions alternately in the casserole dish.
5
Add the red wine, cinnamon stick, and cloves.
6
Cover and cook over very low heat for 2 hours and 30 minutes.
7
Serve with steaming polenta.

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Chef's Tips

Cooking must be very long over very low heat. Use good quality red wine. Serve with soft, hot polenta.

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