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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Heat the clarified butter in a cooking pot. Salt the meat, brown all over for approx. 8 mins. over a medium heat, only turning when a crust has formed. Remove from the pot, add a little clarified butter, sauté the onions and celeriac, add the tomato puree and continue to cook. Add the juice, stock and rosemary, bring to the boil, reduce the heat, return the meat to the pot. Cover and leave to braise over a low heat for approx. 2 hrs., turning twice. Remove the meat, cover and leave to rest for approx. 10 mins. Pour the jus through a sieve into a pan, reduce a little.
Boil the sugar, water and lemon juice in a wide-bottomed pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Pour in the juice, bring to the boil, add the apples, cover and simmer gently for approx. 5 mins.
|Serve:||Carve the meat across the grain and serve with the jus and caramelized apples.|
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