A typical winter dish that requires long cooking. We suggest it paired with Carmignano Santa Cristina in Pilli 2019 Fattoria Ambra instead of the usual Barolo or Amarone.
The most suitable cuts for this type of cooking are those rich in connective tissue such as fish or bell or priest’s cap perfect for the long cooking time that is required.
Ingredients for 6 persons:
1.2 kg Beef Campanello, 750 ml Carmignano wine (1 bottle), 1 garlic clove, 2 carrots, 2 onions, 2 green celery ribs, 2 bay leaves, aromatic bunch (bay leaf, rosemary, sage), 3 tablespoons extra virgin olive oil, salt, black peppercorns
Procedure:
Clean the vegetables and dice them. Tie the meat with kitchen twine to keep its shape and marinate it with the wine, vegetables, bay leaf, garlic, and a few peppercorns. Cover with a plate and let rest overnight in the refrigerator.
The next day, take the meat out of the marinade and dry it thoroughly with paper towels. Strain the wine through a colander and keep it aside. Remove the pepper and bay leaves from the vegetables.
Place the meat in a pan, preferably cast iron, with oil and roast all sides over high heat to seal the meat. Season with salt. Add the marinade wine, then the vegetables and bouquet of herbs. Cover tightly with the lid and simmer, adding hot water if necessary, for about 3 hours or, if you have a cooking thermometer, until it reaches 90° at the heart.
When the meat is soft, transfer it to a plate, cover with foil and let it cool. When cold, it will be easier to slice, after removing the string.
Serve sprinkled with the hot sauce; if you prefer you can quickly reheat the slices.
Accompany with mashed potatoes.
It can be prepared the day before.
Wine pairing:
(Edited by Stefania Vinciguerra)
Carmignano Santa Cristina in Pilli 2019 Fattoria Ambra
Intense ruby. Classic nose with small black fruits, cherry and autumn underbrush. Dark spice. Dense texture with youthful but well-integrated tannins that make for a relaxed progression and intense, elegant finish.
Production area: in the Carmignano appellation, the Santa Cristina in Pilli cru (150 meters above sea level), south and southeast vineyard exposure with limestone alberese soil type.
Grape varieties: 75% Sangiovese, 10% Cabernet, 10% Canaiolo Nero, 5% other varieties. Year of planting of the vineyards 1975 – 1991 – 1999 – 2001. Planting density is 3,300 vines/hectare in the old plantings and 5,000 vines/hectare in the new Sauvignon. The type of training system is Guyot and spurred cordon, the type of viticulture certified organic.
Harvest: in the second half of September, starting with Sangiovese and ending with Cabernet Sauvignon, respecting the different needs of the grapes.
Vinification: maceration on the skins for 15-20 days with temperature control (délestage and pumping over). Malolactic fermentation. One year of maturation in wood: 50% in French oak tonneaux (3.5 and 5 hl capacity), 50% in large Slavonian oak barrels (25 hl capacity). Grape yield in wine is 35 hectoliters/hectare.
Alcohol content: 14% vol.
Serving temperature: 16-18°C.
Recommended pairings: red meat main courses, aged cheeses.
Annual production: 25,000 bottles (0.75 liters).
