Red wine stewed in red wine

Two glasses of red wine add a new touch of taste to baked with herbs brisket recipe Tyler Florence. Serve it with crispy golden potato оладушками. Time: 4 час. 35 min Difficulty: medium Servings: 10 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1 beef brisket (1.8 kg.), Flat lean back
• 2 tbsp. dry red wine
• 4 large crushed cloves of garlic
• 1/2 tsp coarse salt, plus a little more
• 4 sprigs of fresh rosemary (tear needles and chop)
• 1/4 Art. extra virgin olive oil
• Coarse black pepper
• 4 large cut 8 cm. Slices of carrots
• 3 sliced 8 cm. Celery stalk
• 4 large heads of red onion halves
• 1 can (450 gr.) Whole tomatoes (knead by hand)
• 1 handful of fresh parsley leaves
• 3 bay leaves
• 1 tbsp. l premium wheat flour (optional)
• Potato pancakes, see recipe below

Crispy potato pancakes (potato pancakes):

• 4 medium-sized peeled potatoes
• 2 medium onion heads
• Coarse salt and freshly ground black pepper
• 2 lightly beaten egg whites
• 1/4 Art. finely chopped chives
• Cooking Oil
• Serving option: with apple sauce

Recipes with similar ingredients: beef, potatoes, tomatoes, carrots, celery, onions, garlic, rosemary, parsley, bay leaf, chives, eggs, apple sauce (puree), wine red

Recipe preparation:

1. On a cutting board with the flat side of a knife, crush the garlic and 1/2 tsp salt into the paste. Add the rosemary and keep on kneading, until the ingredients are mixed. Put the rosemary garlic paste in a small bowl and add 2 tbsp. l olive oil. Shuffle.
2. Preheat oven to 160 ° C. Season the brisket on both sides a sufficient amount of coarse salt and ground black pepper. Place a large baking dish or roasting pan on moderately strong fire and pour olive oil into it. Put the brisket in baking dish and fry until golden brown with both sides. Put vegetables around the brisket and pour everything rosemary paste. Add wine and tomatoes, stir in parsley and bay leaves. Cover the mold tightly with aluminum foil and put in the oven. Bake 3-4 hours until soft meat, pouring every 30 minutes excreted juice.
3. Put the brisket on a cutting board and leave for 15 minutes. Transfer the vegetables from the mold to the dish and cover so that they remain warm. Remove excess fat and put in a form with the juice secreted on the stove on a moderately strong fire. Bring to a boil and cook, stirring for 5 minutes, until the sauce is half full (If you want a thicker sauce, mix 1 tbsp. l flour with 2 tbsp. l the fault or water and put in the gravy.) Cut the brisket across the fibers slightly diagonally. Serve with potato pancakes.
4. Crispy potato оладьи (драники):С помощью обычнойgrate or food processor grate potatoes and onions. Put the grated vegetables in cheesecloth or a kitchen towel and spin edges to squeeze out excess fluid. Put dry potatoes and onions in a bowl, salt and pepper. Add chives and egg whites for a bunch. On medium heat, heat a large frying pan with non-stick coating and pour 0.5 cm oil into it. For each fritters dial 2 tbsp. l potato mix and put in hot oil. Press gently with a spatula to when frying, they remained thin and crispy. Fry 3-4 min on each side, until golden brown. Transfer to paper towel to remove excess oil. Salt the fritters while they are hot. Continue frying, adding oil as needed until the potato mix won’t end. Serve immediately with apple sauce (optional). Yield: 20 fritters (10 cm in diameter)