Braised Pork Rump in Red Wine

Name: Braised Pork Rump in Red Wine
Ingredients: 1 pork rump of about 3 kg; 1 bottle of red wine; 2 large onions, cut into pieces; 4 cloves of garlic, slightly crushed; to taste salt and pepper; 3 tablespoons (of soup) thyme; 6 green scallions, chopped; For cooking; 1 bottle of red wine; the same amount of water; To garnish; 2 bunches of cooked broccoli

1
1 pork rump of about 3 kg
2
1 bottle of red wine
3
2 large onions, cut into pieces
4
4 cloves of garlic, slightly crushed
5
to taste salt and pepper
6
3 tablespoons (of soup) thyme
7
6 green scallions, chopped
8
For cooking
9
1 bottle of red wine
10
the same amount of water
11
To garnish
12
2 bunches of cooked broccoli

Ingredients

1
1 pork rump of about 3 kg
2
1 bottle of red wine
3
2 large onions, cut into pieces
4
4 cloves of garlic, slightly crushed
5
to taste salt and pepper
6
3 tablespoons (of soup) thyme
7
6 green scallions, chopped
8
For cooking
9
1 bottle of red wine
10
the same amount of water
11
To garnish
12
2 bunches of cooked broccoli

Directions

1
Mix the wines and all the seasonings
2
Pour over the pork rump and let it rest for one day to another
3
Place in a large pot so that it is fully immersed up to half the pork rump
4
Cook for 1 hour or less, adding more water and wine in equal parts as it dries
5
After 1 hour, turn the pork rump so that the other half becomes submerged and cook for another hour, always adding wine and water until the pork is cooked
6
Serve on a platter surrounded by flowers made of broccoli