John Myers
Contents
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Ingredients
Sauce:
- 2 Carrots
- 1 pole Leek
- 2 medium sized Onions
- 1 disc Celery (approx. 4 cm thick)
- 10 Garlic cloves
- 2 tbsp Mustard medium hot
- Pepper salt
- 4 tbsp Olive oil
- 500 ml Water
- 150 ml Red wine
- 4 Branches Each fresh from rosemary and thyme
- Strained roast broth
- 200 ml Red wine
- 1 Stripes Dark chocolate
- 30 g Frozen butter
- 1 tsp Food starch
- Pepper salt
Side dishes:
- 400 g Green beans
- Salt
- 30 g Butter
- 100 g Bacon cubes
- 6 medium sized Potatoes
- Olive oil
- Salt
- 2 Branches Rosemary fresh, stripped
Instructions
Preface:
- Thank you, dear Anne, for this great club. I prepared it with a lot of thought of you and hopefully it was duly prepared. It's a shame that you weren't able to partake of the meal.
Preparations:
- Wash the leg with cold water, dry it, pepper and season with salt.
- Peel the carrots and cut into large cubes. Wash and clean the leek, cut into thick slices. Peel the onions and cut into large cubes. Peel the celery and cut into large cubes. Skin the garlic. Cut 5 toes into slices and use them on the leg. Brush the potatoes thoroughly under warm water. Keep ready. Wash the beans, cut off the tips a little on both sides and cook in salted water until firm to the bite. Drain and store temporarily in ice water.
- Preheat the oven to 90 ° circulating air. In a roasting pan, fry the leg in the oil. Take out briefly and fry the carrots, leek, onions, celery and the remaining cloves of garlic in the frying fat until they take on color. Add a little pepper and salt. Deglaze with water and wine, bring to the boil once briefly. Brush the leg with the mustard and put it back in the roasting pan with the vegetables. Close with a lid or aluminum foil and slide into the preheated oven on the lower rail. Cooking time 3.5 - 4 hours
- After 3.5 hours, pierce the center of the meat thermometer. Take the meat out briefly at a core temperature of 70 °, drain the vegetables with the stock, strain and collect the stock in a saucepan. Heat the oven to 200 °. Put the leg back into the roaster. Halve the prepared potatoes lengthways and place them with the cut surface facing up around the leg in the roasting pan. Drizzle the leg and potatoes with olive oil, season with salt and sprinkle the potatoes with the stripped rosemary needles. Now put the roaster back into the oven without the lid. Remaining cooking time about 30 minutes (test the degree of doneness of the potatoes with a sharp knife). They have to be soft and the club should have taken on a good color.
Beans and Sauce:
- Bring the collected stock of the leg to the boil. Pour in 150 ml of wine, pour in the chocolate and let everything simmer a little. Then add the ice-cold butter and mix with the hand blender until it has dissolved and the sauce has become creamy. If it is still a little too runny, stir the cornstarch into the remaining 50 ml of wine and stir into the simmering sauce, bring to the boil and season again with pepper and salt.
- Fry the cubes of bacon in the butter in a larger saucepan and toss the beans from the ice water in it until they are hot.
Completion:
- Take the leg and potatoes out of the oven. Remove the meat from the bone and cut out 2 servings. Use the rest of the meat later. Arrange on the plate with beans, potatoes and sauce ........... and enjoy with a delicious red wine.
- The size of the club would have been enough for 4 - 5 people. However, the quantities of ingredients would then have to be adjusted accordingly.
