Beef braised in Red Wine 



Instructions

1. 1

   With the rack in the middle position, preheat the oven to 140 °C (275 °F).

2. 2

   In a Dutch oven, brown the meat in the oil on each side. Season with salt and pepper. Set aside on a plate.

3. 3

   In the same pan, soften the onions and garlic. Add oil, as needed. Deglaze with the wine and vinegar. Simmer for about 3 minutes. Add the tomatoes and bring to a boil. Return the meat to the pan. Cover and bake for 4 hours or until the meat is fork-tender. Remove the bones and fat. Adjust the seasoning.

4. 4

   Serve the meat into chunks with the cooking juices over egg noodles or baby potatoes. Sprinkle with parsley.