Recipe Calf tendrons
Preparation time:
1h30
Heat treatment time:
1h30
Shelf life:
Conserver au frais (<6°C)
Ingredients
Number of persons: 6
Preparation
- Peel and chop the onion and garlic. Peel the carrots and cut them into rings.
- In a casserole dish, brown the tendons with olive oil and butter.
- Add the onion, garlic, bacon and honey. Mix over medium heat for 2 to 3 minutes to caramelize then sprinkle with flour, stir, wet with white wine, salt, pepper, add the cumin, bay and 40 cl of water. Cover and simmer for 30 minutes over low heat with small broth.
- Add the carrots and simmer again 30 minutes.
- Fill your jars without delay up to 2 cm from the ledge. Close and proceed immediately to heat treatment, 1:30 to 100 ° C.
