353 Garnish à la Bourguignonne

For Joints of Beef

Method

500 g (1 lb 2 oz) glazed button onions; 250 g (9 oz) mushrooms cut in quarters and sautéed in butter; 125 g ( oz) salt belly of pork, cut in dice and fried brown.

These items are added to the joint during the final stages of its preparation. The liquid used in the preparation of this dish should be a good quality red wine which is its special characteristic.

Accompaniment

The sauce from the braising.

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