Beef brisket - 1.5 kg,
in white dry ino - 200 ml,
oily oil - 50 ml,
n fresh sweet omidors - 800 g,
h garlic - 3-4 zubchik a,
b fresh azilic - 20 g,
t fresh name - 5 g,
fresh osmarin - 2-3 small sprigs,
m pitted aslins - 100 g,
with ol - 1-1.5 teaspoons (to taste),
chili pepper - 1 pc.Cooking method
Wash the meat, remove the films and cut into rather large pieces.
Pour over with wine, add rosemary sprigs and marinate for 1 hour.
Scald the tomatoes with boiling water and peel them off.
Peeled tomatoes with a blender or grater, chop and grind together with olives.
Then add chopped garlic, finely chopped basil and thyme to the resulting mass.
Remove the pieces of meat from the marinade and place in a deep frying pan preheated with oil. Fry until golden brown.
Pour the fried meat with tomato and spice puree, salt to taste. Simmer for 30-40 minutes. Adjust the cooking time depending on how tender you want the meat to be.
5-7 minutes before the end of cooking, add hot pepper.Note
The recipe belongs to Italian cuisine. This is a classic Tuscan meat recipe. This dish will decorate any festive table. Meat with incredible aromas of spices and herbs is very tender and tasty. For garnish with such meat you can serve rice, potatoes or pasta.