In breve
The dish in short
- Beef in thin sticks, marinated for hours in a full-bodied red wine with juniper, cloves, peppercorns and a cinnamon stick.
- Floured and browned in butter or smoked lardo, after the onion, garlic and herbs; Aosta Valley cooking uses butter and lard, not oil.
- Cooked in its own marinade with half a glass of vinegar and a little meat broth, at a gentle simmer, until tender.
- Served hot with polenta or boiled potatoes.
Il video, Aosta, Valle d'Aosta
Carbonade valdostana
The video: Aosta Valley beef stewed in red wine
The Aosta Valley's most celebrated dish, once made with salted beef: thin sticks of beef marinated in full-bodied red wine with juniper, cloves and cinnamon, then floured, browned in butter and simmered in their own wine. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 45 min
- Cooking
- 40 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 10 steps, as in the recipe.
Altri video
