Straight from farm to table – shoulder butt:-)

What a lovely and tasty Sunday dinner – shoulder butt (boneless) served with fresh vegetables and a mustard infused sauce:-)

I’ve presented shoulder butt earlier. Regardless, this rustic dish was amazingly tasty and very easy to prepare. Lisa and her niece we’re super enthusiastic about this one and expressed that this was the best dinner ever!

Yesterday the girls decided that Sunday was swimming pool time! To prevent an «envy fit» from sviddaa I heated up the bath to 60 degrees and sled a niece piece of shoulder butt into the pool. This piece of meat weighed approximately 900 grams and stayed in sviddaa for 24 hours. Result: the most amazing tender piece of pork you can imagine.

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On our way to a nice swim (which ended with a swim in the fjord since all the public pools where closed) we stopped by a farm close to our house. This market offers a great variety of fresh vegetables and other products produced in our area. We left with loads of great stuff including fresh corn on the cob, sweet tomatoes and string beans for our Sunday dinner.

In short, shoulder butt in the sous vide for 24 hours at 60 degrees. Corn on the cob simmered in salted water for 10 minutes and I added the string beans with 3 minutes left. While this was cooking I poured the juices from the meat through a sieve, added half a cup of white wine, reduced with 1/3. Added a teaspoon of French mustard and 4 tablespoons of cream. Boil until the sauce thickens. Season with salt and pepper.

Season the meat with salt and pepper and fry in pan for a couple of minutes on each side. I served it like this – one, big happy tray of Sunday dinner:-)

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