Fondue wine grower

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Fondue wine grower

Fondue wine grower

Number of people

250 g of good quality veal per person
For 1 kg of meat:

1 tablespoon sea salt

1 tablespoon celery salt

1 tablespoon garlic powder

1 teaspoon basil

1 teaspoon oregano

1/2 teaspoon ground pepper in the mill

1 teaspoon of fine sugar

12 coriander seeds

8 peppercorns (no pink pepper)

1 cinnamon stick

5 grains of chilli pepper

1 l of white wine between two seas

Preparation: 1 hour
Cooking time: 25 min
Step 1
Prepare at the same time the mixture for the meat and the base for the fondue pot):
Step 2
Sea salt, celery salt, garlic powder, basil, oregano and ground pepper.
Step 3
Macerate the meat for 24 hours in this dry preparation.
Step 4
Heat one litre of Entre Deux Mers white wine (cheap) in a fondue pot after pouring in the rest of the preparation and add:
Step 5
Fine sugar
Step 6
Coriander grains
Step 7
Step 8
The cinnamon stick
Step 9
Pepper grains
Step 10
Simmer on the stove and then on the spout of the fondue pot and serve.
Step 11
Supporting advice:
Step 12
Serve with baked potatoes.
Step 13
Serve with a winter salad:
Step 14
Endives (chicory)
Step 15
White beans (one small box)
Step 16
Wheat salad
Step 17
Red Italian salad (Radicchio)
I add my grain of salt

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