A very different and delicious dish of sheep muscle in the French way with a special sauce
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Note: This is not a common restaurant muscle food in Iran! This video is without a doubt the most complete training of advanced techniques for preparing muscle food in the Persian cyberspace and contains tips and methods that have never been presented in Persian. In this video, Mehyar teaches how to prepare and cut the muscle and then fully explains the cooking process using the French braising method in simple language. At the end, the method of preparing an excellent and delicious meat sauce is taught to complete this enjoyable experience. Important note: If you don't want to use fermented grape juice, replace it with the same amount of meat juice. Note: Bagali-Pelo recipe will be presented in the next day or two! Ingredients: 2 pieces of fresh muscle (about one kilo), 2 small carrots, 2 medium purple onions, 1 piece of celery, 2 stalks of rosemary, a sprig of bay leaves, a couple of pieces of fresh garlic, 5-6 cloves of salt and freshly ground black pepper, fermented grape juice, 350 ml Liter (replace with broth if desired) 30 grams of natural butter (for the sauce) Liquid oil (sunflower or olive) 3 tablespoons Mashed potato training video by the chef's method Continental restaurants: • Standard mashed potatoes by the chef's method.. .
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