food
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Kajaria Ceramics Limited
>l/8-l(EXTN). MOHAN CO-OPERATIVE INDUSTRIAL
ESTATE. MATHURA ROAD. NEW DELHI-110044 •
Tel. 011-26946409 Fax 011-26946407
Email info«»kajariaferamics tom
For more information call our
TOLL FREE No. 1800 I I 2992
“Follow these steps
and you’ll treat vour
family to realty
tender meat and richly
flavoured egetables.”
ingredients, tucking around sides of roast.
Layer a sheet of aluminium foil in the same
manner. Add lid and bake on centre rack of
the oven for 2
’/2
to 3 hours.
8
.
Prepare vegetables for cooking. Remove
meat from the
degchi
and slowly lift off foil
and baking sheet. Test roast with a knife—it
should be starting to get tender.
9
-Tuck carrots, turnips, leek, celery heart,
and potatoes around meat. Return baking
sheet, foil, and close the
degchi
and cook 45
to 60 minutes more until meat is tender and
vegetables are well-cooked but not soft.
Increase oven temperature to 425°F/218°C.
Transfer cooked meat to warm platter.
Remove and discard parsley stems and bay
leaf. With a small mesh strainer, strain and
transfer cooking liquid to a gravy boat or
small bowl; keep warm.
10. Return
degchi
uncovered to hot oven and
continue roasting vegetables 15 to 20
minutes until they begin to brown and
acquire a glaze, basting with small amount of
cooking liquid. Skim fat from braising liquid
and add salt and pepper. Chop reserved
parsley leaves.
11. Pull roast into serving-size pieces with
two forks; serve with glazed vegetables.
Spoon broth and sprinkle with parsley.
Makes
8 to 10 servings. (3)
