Maremmana stew

The Maremmana Stew is one of the masterpieces of Italian cuisine, one of the most loved and appreciated. 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 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. Speaking of Tuscany, we are referring to one of the oldest and richest regional cuisines, based on simple but genuine ingredients, coming from the garden, the forest and a generous territory. It is a land of excellence, famous for its world-famous red wines, cured meats and fine cheeses, such as Tuscan pecorino and finocchiona, without forgetting the Cinta Senese cured meats, made with the meat of the black pig raised on the Sienese hills. In today's article I will guide you step by step in the preparation of the authentic Maremmana stew, a dish with a unique and exceptional flavor. Ingredients 1 kg of beef (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 Preparation To begin with, marinate the meat overnight with the vegetables, herbs and 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, a perfect substitute for catmint.