Braised bovine bulb with camouflaged celery

Ingredients for Braised bovine bulb with camouflaged celery

Instructions for Braised bovine bulb with camouflaged celery

To prepare the Braised bovine bulb with camouflaged celery recipe, please follow these instructions:

The grease on the steps is scratched and rubbed with salt. The celery is torn on the rough side of the raw iron.
The olive oil is heated in a frying pan. Onions, garlic and celery are exchanged for this. Move to the sides of the pan, whereupon the steps are browned in the oil. (Add some extra oil if the celery has absorbed it all).
When the steps are brown add the sliced ​​pork, swirl for a second and pour half of the red wine in the pan. Turn down and lay on.
Turn the meat a couple of times along the way.
After approx. ½ hour pour the rest of the wine in, lay on and continue on low heat for another 45 minutes.
Take the meat and let it rest while the sauce is made: add milk and let it boil. Even the sauce with flourization - not too much, as the celery is already leveling.
Taste with third seasoning (first) and salt, possibly. Pepper, if desired. Finally add a few drops of suit.

Cut the meat into slices and server with boiled potatoes and beans or salad.

tips:
I'm not so crazy about the distinctive penetrating taste of celery, but I had gotten a livery. In this recipe, it works closer as a flavor enhancer of the other ingredients.