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
Preparation
Meat
Sauce
Utensils
ovenproof dish (approx. 3 l)
How it's done
Preparation
Remove the meat from the fridge approx. 1 hr. prior to cooking.
Meat
Heat the clarified butter in a frying pan. Season the meat, brown all over for approx. 5 mins., only turning when a crust has formed. Remove the meat, place in the dish, set aside. Place the onion, carrots, celeriac, rosemary and clove in the same pan, stir fry for approx. 5 mins. Add the tomato puree and stir fry for approx. 3 mins. Pour in the wine and balsamic, reduce by half. Add the stock, bring to the boil. Pour the sauce over the meat, insert the meat thermometer into the thickest part.
Braise
Approx. 40 mins. in the centre of an oven preheated to 180 °C. Baste the meat with the liquid 3-4 times during cooking. The core temperature should be approx. 65 °C. Remove the meat from the oven.
Sauce
Pour the resulting jus through a sieve into a pan, set aside the vegetables, bring the jus to the boil. Mix the cornflour with the water, add to the pan while stirring, bring to the boil, simmer for approx. 5 mins., season. Return the vegetables to the pan. Carve the meat across the grain and serve with the sauce.
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