Braised Beef in Cannonau Wine

Instructions

• 1 To prepare a good braised beef in Cannonau, first marinate the beef for about 12 hours. Tie the meat with kitchen string, wash and roughly chop the carrots, celery, and onion, and place all ingredients in a tall container large enough. Pour in the Cannonau wine, season with 1 bay leaf, cloves, and the cinnamon stick. Cover the container and place it in the refrigerator. The beef should marinate for about 12 hours.
• 2 After marinating, drain the meat, reserving the marinade, pat it dry, and coat lightly with flour. Heat a pot with a few tablespoons of olive oil and the whole garlic clove, then brown the beef on all sides to seal in the juices. Remove the vegetables from the marinade and add them to the pot with the meat. Meanwhile, pour the marinade wine into a small saucepan and warm it slightly.
• 3 Lower the heat and cook everything for about 8 minutes before adding the warmed marinade wine. Season the braised beef with a little salt and generous freshly ground pepper. Reduce the heat to low, cover the pot, and cook for about 2 hours, checking occasionally.
• 4 Once cooked, remove the braised beef from the pot and place it in a serving dish, covering it with aluminum foil to rest for about 10 minutes. Meanwhile, blend the vegetables with the cooking liquid until smooth, then return the sauce to the pot and reduce until it reaches the desired consistency.
• 5 Serve the braised beef in Cannonau sliced and hot, accompanied by the reduction sauce. Enjoy your meal!