Red Wine Braised Meat

Juicy, aromatic, amazingly appetizing — just like in a restaurant! Meat in red wine is an amazingly tasty dish that will make any meal truly exquisite. This meat can please both family members for Sunday dinner and guests at a holiday. There will be no one left indifferent!
cook time: 40 min
Chloe Benton
Red Wine Braised Meat

Nutrition Facts (per serving)

251
Calories
21g
Fat
4g
Carbs
10g
Protein

Ingredients (4 portions)

Basic:

Garlic 7 clove
Salt to taste
Sugar 1 tsp
Ground black pepper to taste
Butter 30 g
Bay leaf 2 pc
Vegetable oil 2 tbsp
Pork (schnitzel) 400 g
Red wine 100 ml
Meat broth (or vegetable) 100 ml

Recipe instructions

Step 1

Step 1
How to make meat in red wine in a frying pan? Prepare the necessary ingredients. Choose pork neck, boneless loin, and carbonate. I took the flesh from a boneless loin. You can choose any parts — fattier or, conversely, where there is less fat. Take dry wine. You can use any broth: meat or vegetable.

Step 2

Step 2
Wash and dry the pork.

Step 3

Step 3
Salt and pepper the meat to taste.

Step 4

Step 4
Peel the garlic. If the cloves are very large, cut them lengthwise into 2-3 parts.

Step 5

Step 5
Heat vegetable oil in a frying pan. Read about how to choose the perfect frying pan, as well as how to choose the right oil for frying, in separate articles, links at the end of the recipe. Fry the pork in hot oil on both sides over high heat until golden brown. Transfer the meat to a plate.

Step 6

Step 6
In the same pan, sauté the garlic for about 1 minute. Please note that the oil should not be overheated so that the garlic does not burn.

Step 7

Step 7
Pour red wine and broth into the pan. Add bay leaves. Bring the sauce to a boil.

Step 8

Step 8
Return the pork to the simmering sauce. Simmer the meat over medium heat under the lid for about 15-20 minutes until cooked. Do not allow the liquid to completely evaporate (although with so much wine and broth this is almost impossible). If necessary, add a little more wine. When the meat is ready, remove it from the pan.

Step 9

Step 9
Add butter to the sauce. Stirring, cook the sauce until slightly thickened. There is no need to thicken it too much, as it will thicken on its own as it cools. I advise you to add 1 tsp to the sauce along with butter. sugar (or a little more). Then the sauce will turn out sweetish.

Step 10

Step 10
Serve the pork with the red wine sauce. You don’t have to simmer the pork in the sauce, but after frying, wrap it in foil and finish cooking in the oven. Bon appetit!

Additional rubrics

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