Braised with bacon
Instructions
Beat the meat slightly so as to soften the connective tissue, add salt and pepatela.
Cut the bacon into strips 3-4 mm thick, then season with the thyme and let it cool in the refrigerator for half an hour.
Peel vegetables and cut into 1 cm cubes of side; Finely chop the pickled gherkins.
Lardellate the piece of meat with Bacon scented with thyme, then let it cook over high heat in a large saucepan with half the butter.
When the meat is well browned on each side, add the wine and pass in the oven already warm (220 degrees).
Let it cook for 30 minutes, then lower the oven temperature to 180 degrees and finish the cooking: Braised must bake for 2 hours total.
Occasionally wet the meat with the cooking, using a small ladle.
Half an hour after you add the vegetables and, finally, the cream.
When the meat is ready, remove it from the Pan and keep warm.
Boil the broth, add salt and pepper and add the gherkins, chopped tarragon and mustard.
Fry the whole mushrooms in a saucepan with the rest of the butter, then season with salt and pepper and moisten with lemon juice.
Finally, drain the mushrooms and add them to the sauce.
Slice the pot roast and serve with the sauce and vegetables.
Ingredients and dosing for 6 persons
- 2000 g of topside of beef
- Salt
- White pepper
- 150 g of bacon
- 1 tablespoon of thyme
- 200 g of carrots
- 300 g of celeriac
- 200 g of spring onions
- 50 cl of red wine
- 10 pickles
- 60 g of butter
- 50 cl of cream
- 2 tablespoons of chopped tarragon
- 1 tablespoon of mustard
- 200 g of cultivated small mushrooms
- 1 tablespoon of lemon juice