For this dish, it is better to take lean pork, and the cream is not too thick, and choose meat brisket. It will be tasty, satisfying and aromatic! Enjoy your meal!
Purpose: For lunch / For dinner
Main Ingredient: Meat / Pork
Dish: Hot dishes / Roast
Geography of cuisine: Russian cuisine
- Pork - 400 Grams (lean pulp)
- Cooked-smoked brisket - 100 grams
- Onions - 1 Piece (larger)
- Celery stalk - 1 Piece
- Garlic - 3 Cloves
- Dry white wine - 150 Milliliters
- Water - 150 Milliliters
- Cream - 150 Milliliters (10% fat)
- Fresh Rosemary - 1 Pinch
- Black Pepper - To taste
- Potatoes - 500 Grams
How to make Meat Roast with Cream and White Wine Sauce
Cut the brisket into cubes and fry in a dry skillet until the fat is melted. Brown the brisket and add the chopped onion and celery along with the minced garlic. Fry until lightly gilded.
Transfer the brisket and vegetables to the roasting pan to roast in the oven. In the remaining fat, fry the medium cubed pork until golden brown.
Pour the meat with a mixture of white wine and water, and put in an oven preheated to 180 degrees for 20 minutes. Do not cover with a lid.
While the meat is stewing, brown the potatoes in halves in a meat skillet.
After 20 minutes, remove the roasting pan, sprinkle the meat with coarsely crushed pepper, add rosemary, salt to taste. I always add a little sugar to meat and wine.
Place the fried potatoes and place the roasting pan in the oven for another 20 minutes, cover and reduce the heat to 150 degrees.
Then add the cream to the roast, stir gently and return to the oven. Bring the dish to readiness under the lid at a temperature of 100 degrees. This is about another 15 minutes.
Let the dish stand under the lid outside the oven for 10 minutes and serve hot, complementing the dish with fresh vegetables and herbs.