Beef Braised in Amarone

At the Dalla Rosa Alda trattoria in Valpolicella, where this beef dish is a specialty, a platter of polenta rests by the wood fire in the kitchen. As orders come in, a slice of polenta is cut off, grilled over the fire, and served alongside the beef. The wine used in the braising liquid, amarone, lends a note of dark dried fruit to the stew.