Viinipihvejä
Kun rinta on haudutettua, siitä tulee erikoisen mehukas ja herkkä. Kevään spin klassiseen reseptiin käytimme kuivaa valkoviiniä tavanomaisen raskaampanpunen sijaan.
Lähde: Martha Stewart Living, huhtikuu 2016
Kokonaisaika
prep
Tarjoilut
ainekset
ohjeet
Cookin huomautukset
Tarjoile viipaleita, rääpäitä ristiin ristiin, viljaa vasten.
Christian
27.04.2023 @ 07:18
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
“When the breast is stewed, it becomes unusually juicy and delicate. For the classic recipe of spring spin, we used dry white wine instead of the usual heavier red. Source: Martha Stewart Living, April 2016 3 hours 45 min 45 min 10 Total time prep Servings ingredients 1 “first cut” beef (5 kilos), fat cut 1/4 inch thick Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil Six sprigs of rosemary and thyme 5 cloves garlic, peeled 1/4 cup potato starch 1 1/2 cups dry white wine, such as Sauvignon Blanc 4 cups low-sodium chicken broth 1/4 cup grainy mustard 3 long strips of lemongrass and 2 tablespoons fresh lemon juice 6 sprigs of thyme 1 1/2 pounds baby Yukon Gold potatoes, cleaned clean 4 medium carrots, peeled and cut into 3-inch pieces 1 small turnip, peeled and cut into 4 wedges instructions 1. Preheat the oven to 300 degrees. Season carefully with salt and pepper. Heat 2 tablespoons of oil in a large Dutch oven over medium heat. Sear the beef until browned, 4-5 minutes per side; transfer to a plate. Drain the fat from the pot and discard. Reduce the heat to medium; add the remaining 2 tablespoons of oil, shallots, garlic, and potato starch and cook, stirring, for 2 minutes. Stir in the wine, scraping up any brown bits from the bottom of the pot. Add the broth, mustard, zest, and thyme; bring to a boil. Add the meat and all accumulated juices. Cover and transfer to the oven; cook for 2 hours, 15 minutes. 2. Turn the meat over; add the vegetables. Cover and continue to cook until everything is very tender, about 45 minutes. (If saving for the next day, let cool, cover, and refrigerate overnight. Reheat, covered, in a 350-degree oven until heated through, about 40 minutes.) 3. Transfer the vegetables to a platter and the meat to a cutting board; season with salt. Skim the fat from the liquid in the pot