Braised Meat in Red Wine

Remove the skin from the garlic clove and cut it into fine sticks. Then cut the meat with a sharp knife in a few places all around and insert the garlic.

Rinse celery stalks, cut away top and bottom, which does not look crisp and fresh. Remove the peel from the carrots and onions. Cut everything into small cubes.

Put a large roasting pan on the stove, heat the olive oil in it, add butter and let it melt in the hot oil. Brown the meat in the roaster on all sides.

When the meat is lightly browned all over, add all the chopped vegetables and sauté in the drippings. Season with salt and pepper, pour the red wine and let it boil once. Add cloves and bay leaf spices to the broth.

Coarsely chop the canned tomatoes and distribute evenly with juice in the roasting pan.

Then add the clear soup, season with nutmeg, put the lid on – and make a break for 3 hours! The roast should now be left in peace and stew at a low temperature, but not slightly billowy.

Before eating, remove the roast from the roaster, strain the sauce (not with a pasta strainer, but with a fine hair sieve or, very professionally, with a pointed sieve). If you like and enjoy the sauce even with fine pieces of vegetables, you can of course skip this act. In any case, let the sauce bubble up repeatedly and season with salt and freshly g

Related Recipes:

Ticino Kid Cooked in the Stove with RosemaryCapretto nostrano al forno con rosmarino (Ticino kid cooked on the stove with rosemary). The ideal weight of... Oxtail RagoutPeel the garlic, carrot, onion and celery. Cut the roots and the green end of the leek into small pieces, cut... Veal Meatloaf in Spiced MilkSoak the mushrooms in lukewarm water for thirty minutes. Rinse under running water, squeeze and chop coarsely... Braised Shoulder of Lamb with Bean RagoutPerhaps your new favorite bean dish: In the shoulder of lamb a small bit of finely diced garlic, thyme and... Shoulder of LambSeason the meat with pepper, season with salt and brown lightly all around in a roasting pan with olive oil... Stuffed VegetablesSpinach is not everyone’s cup of tea? With this recipe it is: Preheat the oven to 200 °C (convection... Stuffed Belly MeatFor the belly meat, dice the onion and sauté until translucent. Mix bread cubes with milk, eggs, salt, onion... Stock with Vegetable CubesThe dish is designed for two people and costs around 10 euros. “Brunoise” is the French term for... Roast Saddle of Venison in One Piece with Chanterelles and SparrowsHave you tried this delicious recipe with red wine? Remove the sinews and skin from the whole saddle of... Braised Lamb Shanks with Caramelized GarlicThe preparation for the caramelized garlic starts the day before: peel the garlic cloves, put them in a bowl...