Yes, now it's a very famous recipe Nordic (including our recipes), and much appreciated by those who 's he proved. The pot roast is one way to cook meat that need long cooking, the meat is marinated before placing it in a bowl large enough to be able to easily contain and cover with wine chosen for the marinade. I prefer a good wine, are not of the opinion that cooking can fit a little wine in carton (.. and I do not want to name names ...) and one of the best wines - I know it's a bit 'trivial Council - Barolo, but expensive wine that makes a difference.
recipe for 6 people
about 1kg of beef (rump or some low-fat) 50 g butter
3 / 4 tablespoons extra virgin olive oil
50 grams of fat, salt cured ham
For Marinade: 1 bottle of Barolo
2 onions 2 carrots
1 celery stalk, bay leaf, sage, salt and black pepper marinade
Preaparate cover the meat (previously tied with kitchen twine) with Barolo and Add celery, onions and carrots cut into chunks, some bay leaves and sage, a few peppercorns and a pinch of salt. The meat should marinate at least 7 / 8 hours, then dries and becomes brown on all sides in the melted fat with the butter and oil. Once the browned meat, add the wine with the vegetables and cook over low heat with the lid on for about an hour and a half, then we can verify the level of cooking by the method of the fork: a beautiful and skewered away! By the way, there are those who chop the sauce, creating a real experience, but I personally like it, still, with the sauce and pass bits of vegetables still well in sight.
When the meat is well cooked, but not yet cold, remove the string and cut it into slices about 1 / 2 cm one o'clock and then put them back in the pan for a few minutes to flavor the sauce. Once the whole, have the meat into serving dish, pouring the sauce (the rest of the can serve in a gravy boat and condumo use of guests).
As accompaniment, of course, Barolo is really perfect! ... And enjoy your meal !!!!!!
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