John Myers
Contents
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Ingredients
- 2 small Leg slices approx. 600gr
- 1 piece Leek
- 2 piece Carrots
- 2 piece Pepperoni
- 3 piece Garlic cloves
- 2 piece Onions
- 0,5 tuber Celery
- 1 piece Zucchini
- 4 piece Tomatoes are best fresh, alternatively canned
- 4 tablespoon Tomato paste
- 600 ml Beef stock
- 500 ml Vegetable stock
- 0,25 liter White wine dry
- Rosemary sprigs, basil, marjoram, thyme
- Salt, pepper, chilli pepper
- Oil
Instructions
- Cut the cleaned vegetables into small pieces
- Heat the oil in a roasting pan, then add and roast the onions. Then add all the vegetables - without herbs - and roast them with them. Salt and pepper.
- Roast the tomato paste briefly, then deglaze with white wine - today a Sauvignon Blance - and reduce, add the tomatoes and the beef stock.
- Fry the leg slices in a pan and add two sprigs of rosemary.
- Place the seared leg slices in the roasting pan and add the herbs - generously - preferably everything fresh from the garden - also in the roasting pan. Make sure the herbs are immersed in the liquid or they will burn.
- Then cook everything together in the roasting oven at 200 ° C (fan-assisted?) For 60 minutes.
- Since the leg slices are not soft afterwards, I take them out and fry them again in the pressure cooker and add the vegetable stock. Then I cook them again for about 15-20 minutes.
- Then the leg slices are buttery soft. I mix in the vegetable stock from the pressure cooker with the beef stock from the roaster. Season to taste and enjoy your meal.
- P.S .: My son can't get enough of the sauce.
Nutrition
Serving: 100gCalories: 55kcalCarbohydrates: 1.4gProtein: 0.9gFat: 3.7g
