I-catcher-web Monitor

braised in red wine

INGREDIENTS: 1kg
and a half of beef braised
for a bottle of good full-bodied red wine with juniper berries

few black peppercorns 4 cloves


1 sprig rosemary 1 sprig thyme
3 / 4 bay leaves

2 onions 1 carrot 1 celery


butter PREPARATION:
Place the meat in a large bowl and cover with red wine. Flavor with onion cut in half and rails with the cloves, bay leaf, juniper berries and pepper. Allow to macerate for at least 24 hours, taking care to turn it from time to time. After this time, melt the butter in a pan with rosemary and thyme and let cook the meat. Roughly cut the remaining onion, carrot and celery and let simmer with the meat and marinade. Cook over low heat for about 3 hours. At the end of cooking salt, filter the juice and serve hot.

Bon appetit!