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Home > Recipes and Tips > Roast of calf in cumin

Roast of calf in cumin

Ingredients

  • 1.2 kg of thong of calf
  • 20 onions small bells
  • 500 gr of potatoes portrays " quenelle "
  • 1/2 poivron red
  • 3 pods d 'ail
  • 1 spoon with coffee of thyme
  • 1 spoon has coffee of laurel dried
  • 1 spoon with coffee of grains of coriander
  • 1 spoon with coffee of grains of cumin
  • 1 spoon with coffee of powder of cumin
  • 1 glass of dry white wine
  • 2 tablespoonful d 'huile
  • Salt and Pepper

Preparation

  • Oil a dish on rectangular earth
  • Make heat up the oven in 200 °
  • Coat the roast of calf of the thyme and the laurel crumbled and cumin in powder
  • Put the calf in the oven 15 mm
  • During this time, scratch the apples of lands " quenelle " with a small knife
  • Pick small onions
  • Keep pods d 'ail with the skin " in shirt "
  • Cut the poivron in small dices by removing kernels
  • Take out the roast of calf of the oven
  • Dispose onions, lail, poivron, potatoes all around the roast of calf
  • Salt and add pepper to the whole
  • Clean off again by watering the roast of calf with white wine only
  • Cover the dish of paper d 'aluminium
  • Lower the oven in 150 ° (Th 6)
  • At the end of 30 minutes, raise paper and disperse the kernels of cumin on group
  • To top little d 'eau up in the bottom of the dish and to water the roast of calf and vegetables
  • to Serve in the dish at the end of 45 mintues of more baking

Councils

  • This roast calf is a regal if baking is achieved
  • It is necessary to be vigilant
  • The meat should not dry out

 

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