BRAISED SEAL MEAT, ROOTS AND CRANBERRIES

SUGGESTED SEAL CUT: Seal flipper

Ingredients:

• 1/2 adult seal flipper
• 2 liters of veal stock or chicken stock
• 3 onions
• 2 large carrots or 6 to 8 Nantaise carrots
• 1 garlic clove
• 2 sprigs of thyme
• 150ml of maple syrup
• 200g of cranberries
• Olive oil
• Butter
• Salt

Indications:

1. Season the flipper and sear it each side using olive oil. Add butter to finish the coloring of the meat.
2. Fry the vegetables. Add garlic, thyme, maple syrup.
3. Reduce the heat by half and add the cranberries.
4. Pour the veal stock. Cover.
5. Bake at 280-300 °F for 12 hours depending on the size of the flipper.
6. Every hour add stock on top of the meat to prevent the meat from drying out.
7. Check the cooking, the meat must be pulled easily from the bone.
8. Remove the flipper and reduce braising liquid in a pan to reach the perfect consistency.
9. Spoon the sauce over the meat.

Recipe by: Chef Benoit Lenglet