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Leeks and orange blade roast

Author: Les Cultures de chez nous
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Images poireaux
Preparation 20
Baking 90
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 1 kg (2 pounds) of chuck roast
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 1 orange zest
  • 30 ml (2 tablespoons) of chopped garlic
  • 30 to 45 ml (2 to 3 tablespoons) of unpasteurized honey
  • 500 ml (2 cups) of dry white wine
  • 250 ml (1 cup) of Charlevoix veal stock
  • 2 fresh rosemary branches
  • 1 pinch of dried chili pepper
  • 30 to 45 ml (2 to 3 tablespoons) of olive oil
  • Salt and pepper
LeeksFind our bag in yourlocal grocery store

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Preparation

  • Roast meat over every sides.
  • Meanwhile, rince orange. Remove orange zest with a zester to obtain thin filaments. Remove meat and set in a plate.
  • In the same cocotte, fry sliced leeks. Add orange zest until coloration. Add honey, garlic and pepper, then add white wine. Reduce for 3 to 4 minutes then add veal stock and rosemary branches.
  • Set back meat in the sauce.
  • Simmer, covered, at low heat for about 1h30.
  • Serve.

Chef's notes