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
Shallots
Sauce
Utensils
One casserole dish with a lid
How it's done
Meat
Remove the meat from the fridge approx. 1 hr. prior to cooking. Heat the clarified butter in a frying pan. Season the meat, brown all over for approx. 10 mins., only turning when a crust has formed. Remove the meat, reduce the heat.
Shallots
Place the shallots in the cooking pot along with all the other ingredients up to and including the star anise, sauté for approx. 10 mins. Add the marjoram, pour in the soy sauce, simmer briefly. Pour in the water, bring to the boil, reduce the heat, return the meat to the pot along with the cooking juices.
To braise
Cover and braise for approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove the lid and cook for a further 30 mins.
Sauce
Remove the meat, pour the resulting jus into a pan, bring to the boil. Mix the cornflour with the water and add to the pan, stirring with a whisk. Reduce to a sauce for approx. 10 mins. Remove the star anise and sprig of marjoram. Carve the meat and serve with the sauce, sprinkle the marjoram leaves on top.
| Serve with: | Bramata. |
|---|
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