INGREDIENTS
- – 1 heart roast with bone (bone size 10/12cm).
- – Effective salt and pepper.
- – Mirepoix:
- – Onion, carrot, leek and celery.
- – 1 complete head of garlic.
- – 2 cups of white wine
- – 1 cup of darkish inventory or meat broth.
- – Thyme, rosemary and bay leaf.
- Sautéed potatoes and beans:
- – Small potatoes 500 g.
- – Chauchas 300 g.
- – Grated provoleta.
- – Garlic 2 cloves.
Spectacular ROAST WITH SAUTEED POTATOES AND CHAUCHAS to get pleasure from at residence!
PROCEDURE:
1. In a excessive roasting pan straight over the warmth, seal the roast properly with just a few drops of oil, first on the meat aspect and at last on the bone aspect. Take away and reserve.
2. In the identical plate, sauté all of the mirepoix greens for a couple of minutes, add the top of garlic lower in half, deglaze with the white wine, let the alcohol evaporate and add the meat inventory and herbs.
3. Add the roast piece once more, cowl with aluminum and place in an oven at 140° for 3 hours. Verify every now and then that it has liquid throughout cooking.
4. For the small potatoes, wrap them in aluminum and prepare dinner within the oven, then sauté them damaged or crushed with butter and oil, rosemary, garlic, salt and pepper till they brown, add the beans and at last a bit grated provoleta cheese.
