Kitchens of the world Food calories Cookery Books Kitchen goods

Meat in red wine

Cooking recipes / Top Picks / Meat in the oven

4 servings
40 min

Pork - 400 gr, Red wine - 100 ml, Meat broth - 100 ml, Butter - 30 gr, Garlic - 7 teeth, Bay leaf - 2 pcs., Vegetable oil - 2 tbsp., Ground black pepper - to taste, Salt - to taste

Prepare the ingredients. To cook meat in red wine, we will need: pork meat (neck, donkey without bone, carbonade); red dry wine; vegetable or meat broth as desired; garlic; butter; vegetable oil; laurel leaves; black ground pepper and salt.

Wash the pork, dry it. You can choose any parts - fatter or vice versa, where there is less fat. I took the flesh from the loin without the bone. A tenderloin is also suitable if you want less fatty meat. And also the cervical part, if you need layers of fat.

Salt the pork and pepper to taste.

Peel the garlic. If the denticles are very large, cut them along into 2-3 parts.

In a frying pan, heat the vegetable oil and fry the pork on both sides on a high heat until golden crust appears. Transfer the pork to a plate.

In the same pan, fry the garlic for 1 minutes.

Pour red wine and stock into the pan. Add bay leaves. Bring the sauce to a boil.

Return the pork to the boiling sauce. Simmer the meat over a medium heat under a lid for about 15-20 minutes until cooked. Do not allow the liquid to evaporate completely (although this is almost impossible with so much wine and broth). If necessary, pour some more wine. When the meat is ready, remove it from the pan.

Put the butter in the sauce. Stirring, boil the sauce until slightly thickened. You do not need to thicken much, since as it cools, it will thicken automatically.

Serve pork, watered with red wine sauce. Very delicious! Good appetite!