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
To marinate
To brown the meat
Vegetables
Sauce
Utensils
One wide roasting tin
How it's done
To marinate
Press the garlic cloves into a wide dish, add the milk, bay leaf, fennel seeds and pepper. Turn the meat several times in the mixture.
Cover the meat and marinate in the fridge for approx. 12 hrs.
To brown the meat
Remove the meat from the fridge approx. 1 hr. prior to cooking. Pat the meat dry, season with salt. Heat the clarified butter in a frying pan. Brown the meat on all sides for approx. 8 mins., transfer to the roasting tin.
Vegetables
Slice the onion, fennel and potatoes, remove the sage leaves.
Stir fry all the ingredients in the same pan for approx. 5 mins., season with salt and place around the meat. Wipe the cooking fat from the pan.
Sauce
Pour the milk into the pan, loosen any bits that have stuck to the bottom, add the crème fraîche, stir and bring to the boil. Mix the cornflour with the reserved milk, add to the pan and simmer for approx. 1 min.
Add the sauce to the meat in the roasting tin.
To roast in the oven
Approx. 40 mins. in the centre of an oven preheated to approx. 180°C. The core temperature should be approx. 60°C. Carve the meat and serve with the vegetables and sauce.
How-tos
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