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9. Dans une grande poêle à feu vif, faire fondre
15 ml (1 c. à soupe) de beurre, et y faire revenir les légumes réservés avec quelques brins de thym frais, pour les colorer, environ 5 min.
10. Servir la viande arrosée de sauce, avec les légumes sautés. Savourez !
PREPARATION
1. Preheat oven to 350°F (180°C).
2. Prepare meat: in a large frying pan over medium-
high heat, melt butter until foamy. Add carrot, onion, celery and garlic, and stir-fry until brown. Remove from pan and spread out in a large bakingdish.
3. In same pan over medium-high heat, brown the meat for about 5 minutes on each side, anddeglazewiththebeer.
4. Top vegetables in cooking dish with the meat, thyme, green onions, cloves, juniper berries and a knob of butter.
5. Add enough broth to barely cover the meat. Cover with aluminum foil (or dish lid) and bake until meat falls off the bone, 5–6 hours.
6. Meanwhile,preparevegetables:inalarge
saucepan filled with salted water, over medium- high heat, cook potatoes with vegetables until tender, about 10 minutes. Drain and set aside until serving time.
7. Prepare sauce: drain cooked meat and strain cooking liquid pressing down on solids to extract all the liquid. Put meat back in cooking dish and cover to keep warm. Discard solids from cooking liquid. Transfer liquid to a large saucepan over high heat and boil until thickened, about
10 minutes. Add cream to taste, if desired,
and salt and pepper to taste. Keep warm
until serving time.
8. Finishthedish:removemeatfromboneand excess fat from meat. Add meat to the sauce, stirring until warm, and cover.
9. Inalargefryingpanovermedium-highheat, melt butter until foamy. Add reserved cooked potatoes and seasonal vegetables with fresh thyme leaves, and sauté until hot, about
5 minutes.
10.Serve meat with sauce, along with sautéed
vegetables. Enjoy!
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