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
Meat
Vegetables
Polenta
Sauce
How it's done
Meat
Heat a little clarified butter in a frying pan. Season the meat and brown in batches for approx. 1 min. on each side, remove from the pan. Reduce the heat and wipe the cooking fat from the pan, briefly sauté the shallot in the same pan, add the tomato puree and sprig of thyme and briefly sauté. Add the tomatoes and stock, bring to the boil, reduce the heat, return the meat to the pan. Cover and cook on a low heat for approx. 1½ hrs.
Vegetables
In a bowl, mix the carrots with all the other ingredients up to and including the salt, spread onto a baking tray lined with baking paper.
Baking
Approx. 40 mins. in the centre of an oven preheated to 180°C.
Polenta
Bring the stock to the boil, stir in the polenta, simmer for approx. 2 mins. over a very low heat, stirring constantly to form a thick paste, stir in the butter.
Sauce
Remove the sprig of thyme, remove the meat from the sauce. Stir in the chocolate and chili. Return the meat to the pan and heat gently. Spoon the polenta onto plates, top with the meat, sauce and vegetables.
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