The green pepper roast meat sauce recipe is flavorful and tasty just right, and it’s incredibly easy to make!
The roast meat is definitely a main course that is often made in our kitchens, and we can use different cuts and varieties of meat.
The roast is the Sunday dish, the festive dish, and we can make it with beef, chicken, pork, turkey, veal, and even lamb. The best cuts of meat are the chuck, loin, leg, veal round, and lamb shoulder.
The roast should have a delicious crust thanks to the Maillard reaction that occurs at temperatures above 284°F while the inside should be tender and juicy!
THE SIMPLEST ROAST MEAT SAUCE is made with the meat drippings (mix the drippings with 1 tablespoon of flour, 1 tablespoon of butter creating a roux, and dilute everything with vegetable/meat broth), but we can vary its flavor in many different ways.
The sauce for roast prepared with green pepper is flavorful and creamy and pairs well with roasts of loin, beef, and chicken, but also with a simpler entrecôte, and instead of green pepper, we can use whole black peppercorns!
TO LIGHTEN THE PREPARATION, we can add light cream 😊
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I have opened a channel for recipes open to everyone and free on WhatsApp, with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 6
- Cuisine: Italian
- Seasonality: All seasons
Ingredients GREEN PEPPER ROAST MEAT SAUCE RECIPE
- 0.21 oz whole green peppercorns
- 3.5 oz cognac
- 0.84 cups fresh liquid cream
- 1 knob butter
- to taste salt
Tools GREEN PEPPER ROAST MEAT SAUCE RECIPE
#ADV
- Pots
- Spoons
FOR THE PREPARATION OF THE GREEN PEPPER ROAST MEAT SAUCE RECIPE
Finely crush the black peppercorns with a mortar and pestle, for example, and it’s better to use whole peppercorns and crush them rather than using ground pepper!
In a small saucepan, let the butter melt gently, and when it becomes frothy, add the pepper and cook for a few minutes, always on low heat.
Now I need to deglaze* the sauce with cognac, flambéing** the alcohol part and reducing the sauce by about half.
*DEGLAZE= from the French déglacer, it refers to the method of dissolving the juices from the roast or a browned and thickened preparation at the bottom of the pan, to get a very flavorful sauce that is often passed through a chinoise, a conical-shaped strainer (see below).
**FLAMBÉ= In gastronomy, to drizzle a preparation with alcohol or liquor over 40 proof and then ignite it, reducing the alcohol content, to make the flavor more aromatic.
Now add the cream and always let the creamy sauce gently thicken.
Season with salt and immediately bring to the table, possibly in a gravy boat as ↓
gravy boat in porcelain Amazon affiliate link #adv cost €7.87
Enjoy your meal! Annalisa
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This roast is delicious!!!!!!
RECIPE→ https://blog.giallozafferano.it/asilannablu/maiale-con-arancia-e-speck-arrosto-economico/
