Beef Leg in Red Wine and Plum Jam Sauce
180 min
Masterpiece
Sezamo
O rețetă clasică și reconfortantă de pulpă de vită gătită lent într-un sos bogat de vin roșu, îmbogățit cu magiun de prune pentru o notă subtilă de dulceață și profunzime. Carnea devine extrem de fragedă, iar sosul este fin și catifelat, perfect pentru a fi servit alături de un piure de cartofi cremos.
Ingredients
Preparation method
Ingredient Preparation
Cut the bacon into strips of approximately 1x5 cm and place them in the freezer for 20 minutes. Cut the carrots, celery, and parsley root into 1 cm cubes. Roughly chop the onion.
Using a narrow knife, make small incisions in the meat and insert the frozen bacon strips. Season the meat well with salt and pepper on all sides.
Cooking the Meat and Vegetable Base
In a large pot, heat the lard over medium-high heat and brown the meat on all sides until golden. Remove the meat and set it aside. Reduce the heat by half, add the root vegetables and sauté them for 4 minutes, stirring frequently. Add the onion and sauté for another 1 minute. Add the thyme and the rest of the spices (peppercorns, allspice, bay leaves) and sauté for another 1 minute to release the aromas.
50 min
Under an hour
