Leeks and orange blade roast
20
90
4
No
Ingredients
- 1 kg (2.2 pounds) of chuck roast
- 1 package of 250 g (4 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
Preparation
Side-by-side mode
- 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.
Did you know that...
Leek roots (rootlets) are edible. Clean and dry them well before frying them for a salad garnish or dip!
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