Description
This method of cooking meat was taught to me by my sister-wife - Jacqueline, so that the dish is "family", and in the region where I live, many are preparing meat this way for over 50 years. Perhaps this method is not new to many of you, but for me it was "new". Maybe someone will also have "taste".
Ingredients
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Meat
800 g
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Leeks
1 piece
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Carrots
2 piece
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Garlic
5 tooth
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Dry white wine
200 ml
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Broth
400 ml
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Mustard
4 Tbsp
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Corn flour
2 tsp
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Olive oil
4 Tbsp
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Spices
Cooking
A piece of meat (I got pork), wash it, dry it with a napkin.
RUB the spices to taste ( I have "herbes de Provence", paprika, coriander, nutmeg, cloves, black pepper, chilli, rosemary, salt),
Coat with olive oil and mustard (1-2 tbsp) and leave to marinate for a few hours (overnight).
Meat put in a fireproof dish and bake in preheated oven 220°C for about 10 minutes just to form a crust which will reduce the leakage of the meat juice; (you can, instead of baking, fry the meat in the pan on all sides over high heat). Meat take out from the oven and reduce the temperature to 180-200 °C.
While the meat forms the crust and cut the carrots into 4 pieces (for 1 time - slice and dice), onion - 2 half lengthways. Leave the garlic whole. If the carrots are young you can Ocicat, just rinse well. Onions and garlic are cleaned.
Quickly take out the form of meat, around the meat put the onion, garlic, carrots, Bay leaf, pepper; pour the wine, add the broth and place into the oven. Bake about 2 hours, periodically Pereverzeva meat (every 30 minutes) and adding the stock, whatever liquid was covered with a 1/3 of a piece. Meat, as if partly boiled, partly roasted.
Ready take out the meat and cut into portions.
The sauce from the meat add mustard (1-2 tbsp), and can be thickened with flour, although not mandatory. As a variant: instead of mustard, add the cream or nothing at all to add - is simply the classic version of this dish.
Pour this sauce over the meat and serve immediately. Typically, the garnish is cooked mashed potatoes. Bon appetit!
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