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
To prepare
Ragout
Ketchup
Burgers
Utensils
One cooking pot with a lid
How it's done
Meat
Heat the oil in a cooking pot. Add the meat in batches, dust with flour, brown for approx. 3 mins. per batch. Remove, season the meat and set aside. Reduce the heat, wipe away the cooking fat, add a little oil.
To prepare
Deseed the chilli and chop finely, set aside. Peel the onions, cut in half and then slice thinly. Peel and mince the garlic.
Ragout
Add the onions and garlic, sauté for approx. 3 mins. Pour in the port, reduce by half. Pour in the stock, bring to the boil. Reduce the heat, add the bay leaves and the meat, cover and braise over a low heat for approx. 1 hr. Remove the lid, finish cooking for approx. 30 mins., season. Remove the bay leaves.
Pulled meat
Remove the pot from the heat, pull apart the meat using two forks.
Ketchup
Heat the oil in a pan. Add the blackberries, sauté for approx. 2 mins. Add the sugar and balsamic, mix, bring to the boil. Reduce the heat, cover and simmer over a low heat for approx. 15 mins. until soft, season.
Puree the blackberry mixture, pass through a sieve, add the reserved chilli, mix.
Burgers
Heat the oil in a frying pan. Reduce the heat, halve the bread rolls, toast for approx. 1 min. on each side. Spread the ketchup over the bottom half of the rolls. Remove the lettuce leaves, cut the gherkins into slices, arrange both on top along with the meat. Close the bun.
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