Roman beef from the oven

Name: Roman beef from the oven
Total time: 15 min
Yield: 4
Ingredients: 750 gram skimmed bovine rag; 2 tablespoon balsamic vinegar; 3 tablespoon olive oil; 2 teaspoon dried oregano; 200 milliliters sifted tomato; 150 milliliters broth; 100 milliliters Red wine; 8 shallot; 4 tomato; 2 clove garlic; 200 gram Mozzarella; 3 tablespoon fresh parsley

Ingredients

750 gram skimmed bovine rag
2 tablespoon balsamic vinegar
3 tablespoon olive oil
2 teaspoon dried oregano
200 milliliters sifted tomato
150 milliliters broth

100 milliliters Red wine
8 shallot
4 tomato
2 clove garlic
200 gram Mozzarella
3 tablespoon fresh parsley

Directions

Preheat the oven to 170 ° C. Place the meat in the oven dish. Mix balsamic vinegar, olive oil, salt and pepper and oregano. Brush the meat with this mixture and leave for 15 minutes.
In the meantime, heat the strained tomatoes, stock and red wine without cooking. Pour this mixture onto the meat.
Slide the dish with the lid in the middle of the oven. Cook the meat for about 2.5 hours.
Add the shallots, tomatoes and garlic for the last 30 minutes.
Serve the dish with the slices of mozzarella on top and sprinkled with parsley.