En aceite muy caliente y en una cazuela doraremos el cordero, sofriéndolo bien. Cuando esté dorado, espolvoreamos la harina. Luego añadimos la mitad de la cebolla, la sal y el tomillo.
Pondremos en una sartén al fuego, añadiremos un poco de aceite, y saltearemos las verduras (con aceite muy caliente para sellar un poco), añadimos brandy y flambeamos.
Cuando el cordero y las verduras estén doradas, lo juntamos y añadiremos los ajos enteros, y dejaremos que cueza (por eso no lo hemos echado al principio) con la piel, añadiremos el tomillo, las verduras, el caldo, y coceremos durante 45 minutos. Antes de echar el caldo, regaremos con el vino blanco, y dejaremos evaporar un poco la acidez.
El cordero tiene que deshilarse para saber que está hecho. Rectificaremos de sal.
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3 Comments
tiene que estar muy rico ,pero ami lo de flamblear me da un pelin de miedo ajajajj
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