Meat ä French Fashion Rectified

Meat ä French Fashion Rectified

ingredients:

1 pound of muscle cut into large cubes without fat
½ cup corn oil

spices:

1 large onion, grated or chopped
4 large cloves garlic, crushed without the crumb
2 whole bay leaves
1 sprig of thyme
1 mint branch
½ teaspoon (soup) salt
1 teaspoon (tsp) black pepper or pepper finger full girl without seeds or chopped pepper sauce to taste.
1 pinch of grated nutmeg (optional)
2 cups dry red wine of good quality

Other Ingredients:

1 liter of broth, preferably homemade
1 chopped leek, only the white part thinly sliced
1 packet of parsley and chives tied integers
2 stalks celery shaved and cut into thin slices
1 or 2 carrots cut without bark in very thick slices
1 teaspoon (soup) wheat flour, dissolved in a little water
1 teaspoon (tsp) grated ginger into slices or remove before serving
1 pinch of salt and pepper to taste.

drink:
300 ml of red good quality dry wine, put only after the cooked meat before serving.
Garnish:

300 grams. of mushrooms in kid preserve,
drained and washed to remove the preservative
300 grams. small potatoes cooked and peeled
seasoned with salt and oil
100 g. of bacon cut into cubes fried
200 g. small onions cooked spiced
1 cup (tea) of chopped parsley with stems and drizzle
½ cup (tea) chopped mint leaves

How to Prepare:

Cut the meat into large cubes 2 x 2 cm, season with salt, garlic, pepper, onion, bay leaf, parsley, ginger, nutmeg, thyme, mint, and one (1) glass of wine.

Leave to marinate meat with spices and wine for 12 hours, store in the refrigerator.

The next day remove the seasoning meat, fry in hot oil until golden brown, let cool.

In a large saucepan, accommodate the meat already prepared (fried) with all the marinade seasoning .adicione liter of broth, and the rest of the other ingredients.

Leave cooking, low heat, stirring occasionally, for two hours or until reduced 1/3 of the sauce.
Remove meat from pan that is soft and tasty. Reserve.

broth:


Strain the broth, add the rest of the wine that is (another glass of wine) the flour dissolved in water, strain to remove the lumps. If you need to add half a teaspoon of butter.

Place the meat with the sauce let the fire by 5 'to 10' minutes, or until heat through. "Serve very hot."

Serve in a clay dish. Spread over bacon into small cubes.

Place side the mushrooms, onions and boiled potatoes all
seasoned to taste, or past the butter and some salt and pepper to taste.
Sprinkle over quite parsley with stems and chopped mint and choosy ..

With white rice, broccoli or cauliflower cooked in butter past.

Serve salad Farta:

Salad of radish or turnip grated in the large drain, separate arugula, cress, milkweed, chicory and cherry tomatoes ..