Ingredients
Hint:
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
kochen@bettybossi.ch
Marinate
Fry
Serve
How it's done
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Marinate
Place the meat in a large bowl, add the vegetables with the pepper to the meat, pour the wine over it. Cover and leave to marinate in the fridge for approx. 12 hrs., turning once.
Fry
Remove the meat from the marinade, pat dry, season with salt. Strain the marinade, set the vegetables and marinade aside separately. Fry the meat in hot oil in a casserole for approx. 10 mins., remove. Steam the vegetables in the same pot, add the tomato puree and continue to steam briefly. Add the bay leaf, clove and half of the marinade, boil down almost completely. Add the meat and the rest of the marinade.
Braise
Cover and cook for approx. 2 1/2 hrs. in the lower half of an oven preheated to 150 °C, turning the meat once. Remove the meat and leave to rest for approx. 10 mins. before carving.
Serve
Take out the meat, remove the bay leaf and clove. Pour half of the sauce into a mixing glass, puree, return to the casserole, mix, season. Carve the meat and serve with the gravy.
| Serve with: | Winter vegetables and polenta. |
|---|
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