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Mechoui - l'actualité en continu- Univers-actu.com

Mechoui

27 juillet 2016

Ingrédients / pour 30 personnes

1 agneau entier
3 a 4 poireaux
6 oignons
8 tomates
1 céleri branche
4 poivrons
1 bouquet de thym
1 bouquet de laurier
1 boîte 4/4 de tomates pelées
1 boîte 4/4 d’harissa
1 boîte 4/4 de concentré de tomate
sel
3 l d’huile
2 kg de beurre

Réalisation:

Préparation : 30 mn
Cuisson : 4H
Temps Total : 4h30mn

Préparation:

Faire un trou de 10 a 15 cm de profondeur et 150 cm de long sur 50 cm de large, faire un bon feu pour avoir une bonne braise puis installer les supports de la broche sens contraire au vent.

Laver et couper en petits bouts de 1 cm les légumes(oignons, poireaux, poivrons, céleri branche, tomates), mélanger avec 1/4 de la boîte de piment, 1/2 livre de beurre, la boîte de tomates pelées, du sel.

Au bout d’1h à 1h30, remplacer l’eau salée par de l’huile de tournesol, pendant 1h après, ajouter 2 livres de beurre et cela pendant 30 minutes et couper la viande un peu partout pour faire rentrer le beurre dans la viande.

Pour finir

Après 3h30 de cuisson remplacer le mélange beurre-huile par beurre (500 g), piment et 1/4 de concentré de tomate. En mettre sur tout l’agneau, le remonter et laisser jusqu’au moment de le servir.

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