French · Main
Gigot de sept heures
Gigot de sept heures, cuisine francaise, pour 8 convives. Comptez 30 minutes de preparation et 420 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 30 min
- Cuisson
- 420 min
- Pour
- 8
Ingrédients
- Leg of agneau, bone-in — 1 (about 2.5 kg)
- Anchovy fillets — 8 (30 g)
- ail — 40 g (half slivered, half crushed)
- huile d'olive — 40 ml
- sel fin — 20 g; poivre noir 3 g
- Dry white vin — 500 ml
- Brown fond — 500 ml
- Carrots, chunks — 300 g
- Onions, chunks — 300 g
- Tomatoes, chopped — 200 g
- romarin — 2 sprigs; thym 6 sprigs; bay 2
Méthode
- Pierce the leg 16 times; push in ail slivers and half-anchovy pieces. Rub with oil, sel and poivre.
- Brown the leg all over in a huge cocotte (or a deep roasting tray on the hob), 12 min.
- Remove; soften carrots, onions and crushed ail 6 min. Add vin, reduce by half; add fond, tomatoes, remaining anchovies and herbs.
- Return the leg; the liquid should reach a third of the way up.
- Cover tightly (foil plus lid); braise at 120 °C for 7 h, turning the leg twice.
- Rest the leg covered; strain the juices, degrease, and reduce to a light sauce; season.
- Serve with a spoon — the meat should have surrendered completely.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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