Aired (December 8, 2024): You’ll surely LAMB this dish, Food Explorers! Chef JR Royol makes his own version of ‘braised lamb’ using red wine!
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LifestyleTranscript
00:00So one of their main attractions here on the farm is their beautiful barns, of course their
00:11pets, and of course we have a place where we can cook.
00:16So we have here our lamb, we will be doing a braised lamb dish.
00:22When you're braising of course you need oil to sear the meat and for that I will be rendering
00:29our bacon for the bacon fat to come out.
00:32But this is optional, if you don't want to use pork in your dish, you can definitely
00:36opt to use any other oil that you're using for cooking.
00:40I would personally suggest using coconut or olive oil if you have access.
00:47We will be rendering the fat of our bacon on a cold pot, okay?
00:51So it's better because the oil and the juice will come out if we will be starting in a
00:57cold pan.
00:58So while we are rendering the fat of our bacon, we will just cut it into portions, our leg
01:03of lamb.
01:04So there, the oil has come out of our bacon.
01:11So we'll be just adding our tomatoes, carrots, onions, and our celery.
01:24And then, our tomato paste.
01:28So while our mirepoix, tomatoes, and tomato paste are mixing together, we will now add
01:34our meat together with our rosemary.
01:40And of course, we will season it with salt and pepper.
01:50So I'm okay with the browning of our meat together with the aromatics and mirepoix that
01:57we added.
01:58It's time to add our red wine.
02:16So we will just reduce our red wine by about almost half.
02:21And then, we will add our stock.
02:24And then, we can now pressure cook it.