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Would you cook with amarone?


When I selected "braised beef with amarone" from Venezia: food and dreams, I only knew that it was some sort of Italian red wine. When I got to the liquor store, I found out that it costs $35 a bottle. When I used a random red wine for tomato chicken, I wasn't happy with the results, so I got the amarone.

 

Was it worth it?

This was the best pot roast. The beef was tender to the point of falling apart. After cooking, I took the vegetables from the pot (carrot, celery, and onion) and blended them into a purée.

 

Next time, however, I will see how it turns out with a less expensive wine.

Comments

( 2 comments — Leave a comment )
soon_lee
Dec. 4th, 2011 11:35 pm (UTC)
Could you replace the amarone with e.g. a sherry (because an amarone is made with partly dried grapes so has some flavours associated with fortified wine)?
mmarques
Dec. 6th, 2011 07:27 pm (UTC)
Thanks for the suggestion!
( 2 comments — Leave a comment )

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