Maremmana Stew

It is the comfort food par excellence of the Tuscan and Maremma tradition, prepared with Maremma meat, in particular beef sorra, slowly cooked at low temperature in Ciliegiolo wine. This wine, the undisputed protagonist of the recipe, embodies freshness and character, expressing the unique essence of Tuscany with class. A second course that contains all the flavor of the Tuscan tradition, present both in the most authentic trattorias and in refined restaurants. Its uniqueness lies in the tenderness of the meat, made special by the quality of the raw material and the slow cooking, which enhances its taste and texture.

Ingredients

1 kg of beef in the sorra (cut at the front of the shoulder)

5 carrots

celery stalks

bay leaf and cloves

orange peel

1/2 liter of red wine 

extra virgin olive oil  

salt

Pepper

Procedure

To begin with, marinate the meat overnight with the vegetables, herbs and Ciliegiolo wine. The next morning, transfer the meat to a pan with a drizzle of extra virgin olive oil and brown it thoroughly on all sides. Season with salt and pepper and then add the wine and vegetables used for the infusion. Let everything cook over low heat for about 6-8 hours, until a thick and fragrant sauce has formed. To serve, cut the meat into thick slices and accompany it with the sauce obtained by passing the vegetables and cooking liquid through a sieve or blending them. If you prepare the dish at the end of spring, add a sprig of catmint, when the leaves are richer in aromatic compounds. This wild herb gives a touch of unique flavor; Alternatively, you can use mint, also known as Roman mint.