Directions:
- Trim fat from meat.
- Heat oil and brown and pour off fat.
- Grind generous pepper over meat.
- Stir in the mustard over a high heat.
- After few minutes add garlic.
- Then trickle in verjus keeping high heat.
- Stir in stock.
- Lower heat and add grapes (red in picture).
- Press piece of baking paper over meat and cover with lid.
- Simmer 20-25 mins (try in tagine soaked in water first).
- Remove meat and keep warm.
- Increase heat and boil the juices to reduce by half.
- Taste and season.
- Stir in parsesly and add meat and stir to coat well with sauce.
- Serve immediately.
- Can also make with jointed chicken or veal and even forgs legs (sorry can't do that one either!).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 926.05 Kcal (3877 kJ) | ||
| Calories from fat | 575.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.94g | 98% | |
|---|---|---|---|
| Cholesterol | 286.52mg | 96% | |
| Sodium | 269.28mg | 11% | |
| Potassium | 712.63mg | 15% | |
| Total Carbs | 10.7g | 4% | |
| Sugars | 8.47g | 34% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 69.55g | 139% | |
| Vitamin C | 11.1mg | 19% | |
| Iron | 7.7mg | 43% | |
| Calcium | 44.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 189.26 Kcal (792 kJ) | ||
| Calories from fat | 117.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.07g | 98% | |
|---|---|---|---|
| Cholesterol | 58.56mg | 96% | |
| Sodium | 55.03mg | 11% | |
| Potassium | 145.64mg | 15% | |
| Total Carbs | 2.19g | 4% | |
| Sugars | 1.73g | 34% | |
| Dietary Fiber | 0.09g | 2% | |
| Protein | 14.21g | 139% | |
| Vitamin C | 2.3mg | 19% | |
| Iron | 1.6mg | 43% | |
| Calcium | 9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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