Fricasse of Mutton with Glazed Vegetables
- 2 kg middle neck mutton cut into equal size 50g pieces
- 60 ml oil
- 60 g butter
- Seasoning [salt, pepper & sugar]
- 50g flour
- 700 ml brown chicken stock
- 350ml tomato concasse
- 350g mirepoix (onions, garlic, leek, celery, carrot, fennel)
- 80g tomato puree
- 1 faggot herbs 9parsley, thyme, bay leaf, crushed black pepper, 1 clove)
- 1 bunch chopped chives and parsley
- Garnish 16 baby carrots
- 16 baby turnips
- 16 button onions
- 40g broad beans
- 40g French beans
Wash and peel all vegetables then glace in a. mixture of water, butter, sugar and salt. Once tender they should be added to the stew.
Heat the oil and butter in a sautepan and place the seasoned mutton pieces in the pan.
Seal the meat briskly until it is caramelised with the salt, pepper and sugar.
The sugar settles slowly on the bottom of the pan where it turns to caramel. It is dissolved by moistening and ultimately will give the required colour of the sauce.
Take the meat from the pan then remove some of the fat. Add the mirepoix vegetables and sweat for a few minutes then add the puree of tomato, then the flour and cook for a few minutes. Add the stock a little at a time mixing thoroughly to prevent lumps then add the tomato concasse, bring to the boil and skin. Drop in the faggot and cook in the oven for approx 1½ hours.
Once the meat is tender, decant the meat pieces and pass the braising liquor through a chinois onto the cooked meat pieces. Finally take the glazed vegetables and potatoes and add to the stew. Season to taste and finish with chopped parsley.
- Tags: Mutton
- Graig Farm