Italian Meat
4 servings
240 minutes
Italian-style meat is the embodiment of traditional Tuscan cuisine, where simplicity and quality of ingredients turn into a true gastronomic masterpiece. Juicy beef infused with the aroma of garlic, thyme, and rosemary is slowly braised in red dry wine, acquiring a rich and deeply expressive flavor. This cooking method originated from rural regions of Italy where meat was cooked in large amounts of wine to keep it tender and flavorful. The dish pairs perfectly with crusty bread and a glass of the same wine used in cooking, highlighting its subtle aromatic notes. The deep flavor of herbs, tenderness of the meat, and bitterness of the wine create a harmonious ensemble that makes this recipe a true delight for gourmets.
1
Place the meat in the dish (preferably as a whole piece).
- Beef: 1 kg
2
We add a lot of crushed garlic cloves.
- Garlic: 2 cloves
3
Add salt, pepper, thyme, and rosemary, pour in wine, cover with a lid, and send to the oven at 250 degrees.
- Salt: to taste
- Black peppercorns: to taste
- Thyme: to taste
- Rosemary: to taste
- Red dry wine: 1 l
4
Once the wine starts boiling, reduce the heat to 150.