Favorite homemade recipe. It can be eaten immediately hot, you can later with a side dish or with vegetables, or you can put it on toast and sprinkle with olive oil for breakfast the next day - in any of the options peposo will become your favorite.
This is a classic from the classics - meat baked in wine. Red.
- a good piece of beef (1.5 kg tenderloin or 2-2.5 kg drumstick on the bone)
- a bottle of good red wine (my taste is better than dry, fruity, Chianti type) *
- 10 cloves of garlic
- 3-4 sprigs of rosemary
- 2 bay leaves
- sea salt and freshly ground black pepper
*somehow I had to cook with homemade wine, sweet - the sauce turned out to be viscous and also incredibly tasty.
Place a large piece of meat in a deep heat-resistant baking dish with a lid (if any, it is better in a thick glass heat-resistant or duckling), salt and pepper, scatter garlic cloves on top, add rosemary sprigs. If the meat is thin, you can lay out several layers. Place bay leaves on top. Pour wine, if the meat is not completely covered, dilute with a little water.
Cover and place in the oven. If the baking dish is not thick enough, it can be wrapped with 2-3 layers of foil (no flavor should evaporate, the meat should be saturated with the aroma of wine and herbs). Bring to a boil. At a temperature of 140° -160° C, bake the meat for 4-5 hours. The wine will be absorbed, the sauce will remain. The finished meat will practically disintegrate into fibers.
*somehow I had to cook with homemade wine, sweet - the sauce turned out to be viscous and also incredibly tasty.
Place a large piece of meat in a deep heat-resistant baking dish with a lid (if any, it is better in a thick glass heat-resistant or duckling), salt and pepper, scatter garlic cloves on top, add rosemary sprigs. If the meat is thin, you can lay out several layers. Place bay leaves on top. Pour wine, if the meat is not completely covered, dilute with a little water.
Cover and place in the oven. If the baking dish is not thick enough, it can be wrapped with 2-3 layers of foil (no flavor should evaporate, the meat should be saturated with the aroma of wine and herbs). Bring to a boil. At a temperature of 140° -160° C, bake the meat for 4-5 hours. The wine will be absorbed, the sauce will remain. The finished meat will practically disintegrate into fibers.
