A unique method for tenderizing a tough cut of meat by soaking in brine, freezing, and then braising in red wine and Italian herbs.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| As Needed | Meat (tough cut, “dark bud meat”) |
| As Needed | Salt |
| As Needed | Water |
| As Needed | Wine (Red wine is suggested)s |
| As Needed | Oil (for sautéing) |
| To Taste | Italian Herbs |
| To Taste | Pepper |
Instructions
1. Soak the meat in salt water in the refrigerator for one day. 2. After soaking, freeze the meat. 3. When ready to prepare, soak the frozen meat in wine. 4. Cut the meat as desired. 5. In a heavy pot or Dutch oven, sauté the meat in oil. 6. Pour off the excess oil. 7. Add Italian herbs, salt, and pepper to taste. 8. Add wine to the pot. 9. Cover and cook at 300°F for 1 to 1.5 hours, or until the meat is tender.
.webp)