1 Picture
Ingredients
- 1 each beef brisket
- water
- 2 each onions, quartered
- black peppercorns
- 2 cloves peeled garlic
- 2 sprigs fresh thyme
- 1 each orange zest
- 2 each fresh bay leaves
- 1 each pork loin, boned
- 1 each lamb leg
- salt and pepper
- olive oil
- 8 each peeled potatoes
- 8 each peeled carrots
Details
Servings 8
Adapted from thomcooks.com
Preparation
Step 1
Place brisket in cold water and soak in refrigerator for 24 hours.
1. Remove from water and discard liquid.
Place a pot of cold water on the stove.
1. Place brisket in pot.
2. Bring liquid to a boil and boil for 2 minutes.
Remove brisket from pot.
1. Rinse under cold water to wash away anything that come from the boil.
Place beef into a pot and just cover it with cold water.
1. Heat oven to medium heat (325º F)
2. Add onions, black peppercorns, garlic, thyme, the zest from the orange, and a couple of fresh bay leaves.
4. Bring to a simmer.
5. Cover pot.
6. Place the covered pot into an oven that is at medium heat.
Season pork and lamb with salt and pepper. Be generous with the salt.
1. Using a frying pan over medium heat; add a little touch of olive oil.
2. Add the lamb and the pork.
3. Brown on all sides.
4. Set the shank upright in the frying pan to shear that part.
After about 30 minutes remove the brisket from the oven.
1. Take the lamb and set it upright (standing) in the pot with the brisket.
2. Then add the pork to the pot.
3. Put the uncovered pot back into the oven for a minimum of 2 hours
After 2 hours; remove pot from oven.
1. Add the potatoes and carrots to the pot.
2. Return to the oven for 1½ hours.
After the 1½ hours; remove the pot from the oven.
1. Leave meat in pot to rest.
Take the potatoes and put on a roasting pan.
1. Baste the potatoes with melted butter.
2. Then sprinkle each with salt.
3. Place them into a medium oven (325º F) until they brown on top.
Taste the liqueur from the cooking pot.
1. Then ladle some off into a pot and reduce to half.
2. Add 3 tablespoons of butter, some parsley, and a drop or two of wine.
3. Not too much wine.
4. Stir it up and give it a taste for seasonings.
Remove the pork from the pot.
1. Cut away the string then place on serving dish.
Remove the beef and place on the serving dish.
Remove the lamb and place on the serving dish.
Spoon the cooking liqueur over the beef.
Place the vegetables around the serving dish or prepare a separate dish for the vegetables.
Serve.
Review this recipe