Recipes with Red wine
RIDs the rind down to meat with ½ CM's space-but do not scratch in the flesh. If the butcher has scratched the roast so go the after, sometimes ridsningen not deep enough – especially not in pages. Com coarse salt, cracked Bay leaves, cloves and peppercorns do
Red wine-red beet sauce
Come on brown sugar and honey in a saucepan at good heat. Let it karamellisere, IE. melt and become light brown. Add the balsamic vinegar. Let it boil at good heat and without lids, so it boils into a syrupy consistency. Peel them. Pee
Red wine reduction: saute the carrots, apples and red onions cut into 1-2 cm large pieces. Add the thyme, garlic and balsamic vinegar and let it boil into the caramel. Add the red wine and let it boil into a quarter. Add the soup and let it boil into the thin
Meat and Brown the meat on all sides: Accessories, add water. Fry the meat in a pan under the lid. Used a frying thermometer. Roast is done when the temperature showing 58 degrees in the middle of the meat.
Cover the roast on a platter and let it rest in th
Cut the meat into squares of ca. 50 g. Slice the onion and carrots into cubes. Got meat and vegetables in a bowl and add spices and red wine and let it marinate overnight in refrigerator. Tag Bison meat up and dry it by (save marinade for later). Fry the piece
Lagen boil about 15 minutes. The brine is injected into the pig after it's scratched-with the largest spray and largest needle, which can be purchased at the pharmacy. On request can be added other herbs such as thyme.
Cut the veal into 8 PCs. and rinse it in cold water. Dry it in paper towel. Put the meat, 1 tbsp. Olive oil, and lemon juice in a bowl. Stir it around and set it aside.
Sauté onion, garlic until soft (clear). Add the meat, salt and pepper, and sauté on in a
The onions, the lemon cut into slices, peeled tomatoes into coarse cubes.
The meat is cut into coarse pieces and combine with the vegetables in a roaster or oven-proof pan with lid.
Red wine and so much water that it covers the meat well poured on. The s
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