Ingredients
800 g of meat from beef brisket
500 g tomatoes
3 tbsp (30 ml) sunflower oil
1 onion
1 clove garlic
1 cup (200 ml) white wine
2 tbsp (20 ml), meat broth
link herbs (thyme, parsley and bay leaf tied with white thread)
salt
parsley
Method
Sliced onion and garlic fried, withdrawn and in the same oil fry the meat, cut into portions. Onions and garlic are back again, add chopped tomatoes, wine, stock, bond herbs, salt and stew under a lid on low heat until soft. Limp meat is removed, the sauce is pressed, the meat is returned and reheated. Before presenting sauce sprinkled with chopped parsley.
Containers:
Difficulty
Average
Tested
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