- 1-1.5 kg square of calf on the bone
- 50 ml dry red wine
- 100 ml olive oil
- 1 head of garlic
- 3-4 sprigs of rosemary, thyme and oregano
- salt, freshly ground black pepper
- butter for serving
STEP-BY-STEP COOKING RECIPE
Mash the herbs in your fingers and chop coarsely. Crush the garlic, peel, chop coarsely. Combine garlic, herbs, red wine, and olive oil.
Strip the ends of the pits at the loin. Rub the meat with salt and pepper, then place in a container, pour over the marinade, close the lid and marinate in the refrigerator for 8-12 hours.
Preheat oven to 160 ° C. Fry the meat in a dry skillet on all sides until lightly browned.
Transfer to a mold, place in oven and bake to an internal temperature of 65 to 72 ° C, of your choice. Sprinkle juice from the mold from time to time. Before serving, brush the meat with butter, cover with foil and let stand for 10 minutes.