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Leeks
Leeks and orange blade roast
Author:
Les Cultures de chez nous
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Preparation
20
Baking
90
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
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
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Leeks and orange blade roast
From
Sep 25
to
Jan 01
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
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