Meat in red wine

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

   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 bones. A tenderloin is also suitable if you want less fatty meat. And also the neck part, if you need layers of fat.

3. Step 3:

   

   Season pork with salt and pepper to taste.

4. Step 4:

   

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

5. Step 5:

   

   Heat vegetable oil in a frying pan and fry pork on both sides on high heat until golden brown. Transfer the pork to a plate.

7. Step 6:

   

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

8. Step 7:

   

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

9. Step 8:

   

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

10. Step 9:

    

    Put butter in the sauce. While stirring, boil the sauce until slightly thickened. It is not necessary to thicken much, since as it cools down, it will thicken automatically.

11. Step 10:

    

    Serve pork with red wine sauce. Very tasty! Enjoy your meal!