6 small springs of fresh parsley, chopped
1 fresh lime
4 pounds (about 2 roasts) beef shoulder (tender major), silver skin removed
Salt and freshly ground black pepper
2 shallots, finely minced
2 cloves garlic, finely minced
5 sprigs fresh thyme, leaves minced
3 sprigs fresh parsley, leaves finely chopped
2 fresh sage leaves, finely chopped
1 tablespoon olive oil
1 pound dried lentils
1 tablespoon olive oil (to saute white onion)
1 white onion, chopped
2 tablespoon unsalted butter
1/2 cup (about 2 ounces) shiitake mushrooms, cleaned with a brush and trimmed
1/2 cup (about 2 ounces) crimini mushrooms, cleaned with a brush and trimmed
2 portobello mushrooms (about 5 ounces), cleaned with a brush, gills removed, trimmed and sliced
2 fresh sage leaves, finely minced
2 tablespoons chopped fresh thyme leaves, about 4 large sprigs
1/2 cup demi-glace (brown sauce)
1 large ripe tomato, seeds removed and diced
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