A solid piece of meat fry on all sides until Golden brown, the onion and zubchik of garlic cut in half and put next to the meat to obzhivatjsya. This will give the meat additional, full-bodied taste

Then pour in the wine, it is best to take dry red. Sweet and fortified wines will not work, since there is a large amount of sugar, he isotret taste, and the acid and tartness of dry will make the meat softer

Then add salt, sprinkle the other spices (I like cumin, if you have fresh - few sprigs of rosemary, Basil). In General, I try every time to add other spices for variety. Add water, cover and simmer on very low heat not less than 40 minutes on each side, watching that the liquid does not evaporate completely and, if necessary, adding a small amount of water.

When the meat is ready, remove it and let them cool separately from the resulting sauce for about an hour. Cold meat cut into slices.

Slices of meat folded back into the sauce and, in fact, can bring to the table. For a side dish perfect boiled potatoes with herbs or rice with pieces of pickled vegetables