Meat in red wine
Description
The recipe won't take much time. Any beef tenderloin works for this recipe: lean or fatty, even tough cuts will become tender and delicious after 2–3 hours of stewing. If the meat is lean, it's better to stuff it with bacon before cooking. Store the cooked meat in the refrigerator for 3–4 days. Serve hot.
Instructions
- 1
Step 1
Peel and wash all the vegetables. Slice the carrots and celery stalks into small pieces, and cut the onion into rings.
- 2
Step 2
Stuff the beef with pieces of pork fat and tie it with kitchen twine. Roll the resulting "roll" in flour on all sides. Pour olive oil into a saucepan or casserole dish, add butter and place the prepared meat in it.
- 3
Step 3
Sear the meat on all sides over medium heat until a golden, crispy crust forms.
- 4
Step 4
When the piece of meat is well browned, add the chopped vegetables, cloves, and bay leaf.
- 5
Step 5
Sear the meat over medium heat, turning occasionally, until the vegetables become slightly dry. Slowly pour in the red wine, making sure the simmering does not stop.
- 6
Step 6
Continue cooking the meat over medium heat until the wine evaporates and the alcohol smell disappears. Now reduce the heat to the lowest setting, cover the meat with a lid, and simmer for 2 to 2.5 hours, turning it every half hour. Add salt halfway through cooking. The finished meat should be very tender. Turn off the heat and let the meat cool for 30 minutes.
- 7
Step 7
Cut the cooled (or better, cold) meat into portion pieces with a sharp knife.
- 8
Step 8
Make a thick sauce from the meat juices left in the pot. Serve it with vegetables alongside the meat.