Description
Replaced the hot, hectic summer came the calm, unhurried fall. She stalked through the woods and painted the trees in your favorite color. In the rhythm of "Autumn tango" circled yellow and crimson leaves, and hid the earth-colored carpet. In autumn colours contest I made a dish that requires long cooking time, and for him there is nothing better than a crock pot, because pottery is a symbol of a warm home, comfort and peace...
Ingredients
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Veal
1 kg
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Beans
200 g
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Onion
2 piece
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The Apium graveolens Dulce
1 coup
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Parsley
1 coup
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Dry red wine
1 cup
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Tomato
2 piece
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Carrots
1 piece
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Pepper
2 piece
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Spices
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Olive oil
100 ml
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Leeks
1 piece
Cooking
The veal cut into portions
Prepare the marinade: herbs, onions, leek sliced, mixed with red grape wine, add the spices,
pour the marinade the brisket in and leave for a day.
The evening soak the beans
The next day, remove the brisket from the marinade, dry it, add salt and fry in butter until Golden brown. Beans cook until tender.
Vegetables cut into strips and fry until soft, add the vegetables from the marinade, bring to readiness.
On the bottom of the pot pour oil, put the vegetables,
then the bacon,
cover with a layer of vegetables, pour the marinade mixture of wine and water, cover with a lid and put in hot oven for an hour.
15 minutes before ready add the boiled beans and leave in a warm oven. Served in a pot
On the dish lay out portions of brisket, gameroom red beans with vegetables, pour the sauce
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