Slowly cooked stew from the oven
Switch the oven on at 175 ° C. Peel the parsnips and the carrot and cut into 1-2 cm cubes. Cut the onion into wedges. Cut the garlic into slices.
Mix in a bowl of paprika powder with cinnamon, thyme, salt, freshly ground pepper and olive oil.
Cut the fricandeau into pieces of about 4 cm and scoop through this herb mixture. Also pour parsnip, carrot, onion and garlic. Pour in the wine and fondness.
Divide the meat-vegetable mixture into the roasting pan and slide it into the oven. Insert the meat thermometer into a piece of meat.
Cook the meat and vegetables in about 45-60 minutes. Scoop occasionally. The meat is good if it has a core temperature of 70 ° C.
Blogs that might be interesting
32 minMain dishchicken sausage, rivolo cherry tomatoes, traditional olive oil, Pastificio di Martino orecchiette pasta, fresh flat parsley, grilled red peppers in a pot, mini mozzarella, fresh spinach,orecchiette with chicken balls
10 minMain dishminicrills, Dutch raw vegetables, salad dressing yogurt, smoked chicken fillet strips, arugula, pine nuts,meal salad with baby potatoes and raw vegetables
35 minMain dishgiant shrimp, olive oil, shallots, garlic, risotto rice, fish fond, hot fish stock, saffron, dry white wine, crayfish,seafood paella
25 minMain dishWhite rice, sunflower oil, green curry paste, coconut milk, winter carrot, garden peas extra fine, coalfish fillet,thai green fish curry