Brewed veal of calf served with root vegetables and lentils from Puy

Ingredients for Brewed veal of calf served with root vegetables and lentils from Puy

Instructions for Brewed veal of calf served with root vegetables and lentils from Puy

To prepare the Brewed veal of calf served with root vegetables and lentils from Puy recipe, please follow these instructions:

On top of it, boil in cold water. When boiling, pour the water and flush the flesh in cold water. Put the meat over in new water and cook again. When boiling, foam and add salt. Boil the meat with bacon, laurel, thyme and garlic until it is almost tender. It is important that the meat is covered with water all the time. In the meantime all the herbs are placed, chopped onions, root vegetables cut into the tern and the spinach is rinsed. Add red wine, lentils and all herbs and boil extra 20 minutes. If you do not use the French lenses from Puy, it is important that you put them in soft overnight. When everything is tender add the coarse spinach and season the dishes with salt and pepper. Spice herbs and lentils on a suitable dish and put coarse pieces of meat on it. Bacon can also be served in thin slices.