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
Cooking juices
To braise in the oven
Utensils
One casserole dish with a lid
How it's done
Meat
Heat a dash of oil in a frying pan. Season the meat, brown in batches for approx. 5 mins. all over. Remove, wipe some of the cooking fat from the pan.
Cooking juices
Sauté the shallots and garlic in a frying pan for approx. 3 mins., add the potatoes, fry briefly. Add the bay leaf and pepper, pour in the vinegar, reduce for approx. 1 min. Pour in the stock, bring to the boil, return the meat to the pan.
To braise in the oven
Cover and braise for approx. 2½ hrs. in the lower half of an oven preheated to 180°C. Remove the lid and finish cooking for approx. 30 mins. Mix in half of the herbs, use the rest as garnish.
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