Плешка (Chuck) – месото от тази част е мускулесто и може да стане доста сухо и жилаво, затова е най-добре да се готви бавно в затворен съд на яхния, например бьоф бургиньон или говеждо по бургундски. От плешката се правят и пържоли, медальони и short ribs, но те имат нужда от предварително мариноване. Плешката е идеална за силни говежди бульони и супи.



2000 гр телешка плешка, нарязана на кубчета;

750 мл червено вино от Бургундия;

200 гр брашно;

1 букет гарни, състоящ се от мащерка, магданоз, дафинов лист;

200 гр арпаджик;

200 гр моркови

200 гр гъби

30 гр масло;

30 мл зехтин;

20 гр захар;




Загрейте фурната до 150 °С.

Загрейте маслото и олиото в съд за готвене и запържете кубчетата месо. Когато станат златисто кафяви, поръсват се с 3 супени лъжици брашно, като се разбърква дълго след това изсипете вино, сол и черен пипер и добавете гарни букет, арпаджик, морковите и гъбите.

Направете карамел със захарта и 1 супена лъжица вода, и го прибавете в соса, за да компенсира киселинността на виното (можете да заместите карамела с две квадратчета тъмен шоколад).

Задушете ястието, като го затворете с капак, направете топка тестото с брашно и вода, и я обвийте като серпентина и я оплете около капака, за да запечата съда за готвене.

Печете в продължение на 3 часа (или оставете да къкри на слаб огън), махнете капака и букет гарни и сервирайте веднага в тенджерата с картофено пюре, например.


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