Roast shallots

Roast shallots

By
From
Becasse
Serves
4
Photographer
Steve Brown

Ingredients

Quantity Ingredient
12 large shallots
20ml non-scented cooking oil
60g unsalted butter
30ml sherry vinegar
100ml * veal jus [rid:1786]
garlic, crushed
thyme
1 bay leaf
salt
freshly ground pepper

Method

  1. Preheat your oven to 160°C. Peel the shallots, being careful to leave the roots intact so they will hold together while roasting.
  2. Heat a small baking tray over a medium-high heat. Add the oil and then the shallots and sauté gently until they begin to colour. Season well then add the butter and heat to a nut-brown foam. Continue to sauté until shallots have caramelised a deep goldenbrown.
  3. Add the vinegar to the pan and simmer briskly until reduced to a syrupy glaze. Add the veal jus to the pan and swirl around to mix everything together well. Add the garlic and herbs, transfer to the oven and roast for 20–30 minutes, or until the shallots are tender. Remove from the oven and leave to cool slightly before serving.
Tags:
restaurant
Becasse
Justin
North
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