Recipe Veal tendons
Preparation time:
1h30
Heat treatment time:
1h30
Ingredients
Number of persons: 6 servings
Preparation
1.Peel and chop the onion and garlic. Peel the carrots and cut them into slices.
2.In a casserole dish, brown the tendons with olive oil and butter.
3.Add the onion, garlic, bacon and honey. Mix over medium heat for 2 to 3 minutes to caramelize then sprinkle with flour, stir, add white wine, salt, pepper, add cumin, bay leaf and 40 cl of water. Cover and simmer for 30 minutes over low heat at a low boil.
4.Add the carrots and simmer for another 30 minutes.
5.Immediately fill your jars to within 2 cm of the rim. Close and immediately proceed to the heat treatment, 1h30 at 100°C.
2.In a casserole dish, brown the tendons with olive oil and butter.
3.Add the onion, garlic, bacon and honey. Mix over medium heat for 2 to 3 minutes to caramelize then sprinkle with flour, stir, add white wine, salt, pepper, add cumin, bay leaf and 40 cl of water. Cover and simmer for 30 minutes over low heat at a low boil.
4.Add the carrots and simmer for another 30 minutes.
5.Immediately fill your jars to within 2 cm of the rim. Close and immediately proceed to the heat treatment, 1h30 at 100°C.