February 2014

Following various television I've learned so many things , this one in particular I have seen it done in "Masterchef Australia " The process is long but once ready , we can divide it into smaller portions and freeze.

Brown background


Ingredients:

 

3 pounds of beef neck bones cut into pieces the same size

Half a head of garlic

2/4 of an onion cut in half

2 stalks of celery

a leek

Two carrots cut in half

50 g of tomato paste

oil

75 ml of red wine

Peppercorns

laurel

thyme

Half leg of pork

 

Procedure:

 

Well we heat the oven bringing it to a temperature of 200 ° .

In a hot pan that can go in the oven , pour a little olive oil and have the meat over high heat cook well on all sides (it will take about 10 minutes, 5 on each side) then put in the oven for 15 - 20 minutes. We remove the meat from the baking-pan , taking care to preserve the sauce that has formed .

We put a little oil in the pan and have the vegetables with the herbs , let caramelize all from both sides, add the tomato paste and put in the oven for 10 minutes. After this time we put back on the heat and add the red wine deglassiamo the gravy .

In a large pot have half of the meat , the vegetables , a handful of pepper, two bay leaves , thyme and finally the leftover meat .

Pour water into the pot until the meat will not be well covered and we put on the fire, as soon as the water starts to boil add the leg of the pig, we take the stamp and then leave to cook over a moderate heat for about an hour , we remove the impurities with a slotted spoon and continue cooking for about 8 hours.

When the broth will be reduced significantly , pass it through a sieve and divide it into about 250 ml jars and let him cool completely.