Straight from farm to table – shoulder butt:-)
Sviddå, jeg & de glade nyterne
Sviddå, jeg & de glade nyterne
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Ingredienser

  • 900 grams and stayed in sviddaa for
  • 24 hours Result
  • 24 hours at
  • 60 degrees Corn on the cob simmered in salted water for
  • 10 minutes and I added the string beans with 3 minutes left. While this was cooking I poured the juices from the meat through a sieve, added half a cup of white wine, reduced with 1/3. Added a teaspoon of French mustard and 4 tablespoons of cream. Boil until the sauce thickens. Season with salt and pepper.

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