FRIJE

Instructions

• 1.   Peel the shallots, put them in a saucepan, add the honey, salt, and pepper. Pour in the white wine and vinegar. Cook covered for 30 minutes. At the end of cooking, remove the lid to let the juice evaporate.
• 2.   Peel and finely chop the onion. In a casserole dish, heat the oil over high heat and brown the roast on all sides. Remove and set aside. Discard the cooking fat, add the minced onion, thyme, and bay leaf. Put back on the heat, place the meat on top of the onions, pour in 2 tbsp. of boiling water, cover, and simmer over low heat for 15 minutes.
• 3.   Turn off the heat and let the meat rest for 10 minutes in the casserole dish before slicing it. Season with salt and pepper.
• 4.   Serve with the caramelized shallots and pour the meat cooking juices into a separate gravy boat.

Nutritional information *

Reference

• www.cuisineactuelle.fr/recettes/roti-de-boeuf-en-cocotte-245520