Italian threaded meat

Name: italian threaded meat
Cook time: 20 min
Total time: 380 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g sucadelap; 300 ml Red wine Smooth, round Italian red wine; 2 onion; 3 toe garlic; 2 sprig of rosemary; 4 el traditional olive oil; 125 g thin bacon strips à 250 g; 2 stem celery; 250 g winter carrot; 70 g tomato paste tin can; 100 ml tap water

Italian steak with sucela juices, red wine, bacon, celery, carrot and rosemary.

Ingredients

Directions

Make sure the sucade is at room temperature. Place the meat in a bowl and pour the wine.
Cut onion in half rings and garlic into thin slices.
Add rosemary, onion and 2/3 of the garlic. Leave to marinate for 1 hour at room temperature.
Preheat the oven to 140 ° C. Heat oil in a frying pan and fry the bacon strips in 10 min.
Cut the celery into pieces, and the winter carrot into slices.
Add the remaining garlic, celery and winter carrot to the bacon. Fry on low heat 10 min. Remove the vegetables from the pan.
Remove the meat from the marinade and pat dry with kitchen paper. Keep the marinade.
Heat the oil in the frying pan and fry the meat over medium heat in 3 min. Brown.
Add the marinade, vegetables, tomato paste and water.
Put the lid on the pan, put in the oven and let stew for 5 hours. Take the lid off the pan after 4 hours.
Remove from the oven and remove the rosemary if necessary.