The combination of young meat combined with the sweet flavour of Rocha Pear Jam with ‘Douro’ Muscatel meia.dúzia® results in an extraordinary experience of an umami flavour.
Details
- Category: Main Dish
- Cuisine: Portuguese
- Pax: 4
- Difficulty: Easy
- Preparation Time: 120 min
Ingredients
- 1 kg veal to roast
- ½ leek
- 1 onion
- 1 carrot
- 1,5 dl of white wine
- 0,5 dl of vinegar
- 1 dl of water
- 2 bay leaves
- 2 cloves
- 1 dessert spoon of peppercorns
- salt to taste
- 80 g of margarine
- 4 Rocha pears (medium)
- 0,5 dl of port wine
- 1 tube of ‘Rocha’ Pear Extra Jam with ‘Douro’ Muscatel meia.dúzia®
Method of preparation:
- The day before, put a pot on the fire: with the leek, cut into strips and washed, the onion, peeled and cut into quarters, the celery stalk, the carrot cut into sticks, the white wine, the vinegar and the water;
- Add the bay leaf, the cloves, the peppercorns and season with salt;
- Place the meat in a bowl and when the vegetables start to boil, remove from the heat and pour over the meat. Once cooled, cover the container and marinate for 24 to 48 hours in the fridge, turning the meat from time to time;
- Drain the meat from the marinade and brown it on all sides in a pan with 60 g of hot margarine. Heat the marinade and add it to the meat. Cover the pan and cook for 1 hour or until the meat is tender, over a very low heat, turning the meat from time to time;
- Meanwhile, peel the pears, cut them in half and remove the seeds;
- Heat a pan with the remaining margarine and the ‘Rocha’ Pear Extra Jam with ‘Douro’ Muscatel. When it starts to carahoneyize, sprinkle with the Port wine and, if necessary, with a little water;
- Cover the skillet and cook, turning the pears until they are tender;
- Remove the meat from the pan, strain the sauce and, if necessary, boil it a little to refine;
- Serve the sliced meat with the carahoneyized pears and the sauce on the side in the gravy boat
