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 marinate
Sauce
To serve
Utensils
For one casserole dish
How it's done
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Meat
Heat oil in the roasting tin, season the meat, brown on all sides for approx. 5 mins. Remove, insert the meat thermometer into the thickest part of the meat.
To marinate
Remove the roasting pan from the heat. Add the wine and all the other ingredients up to and including the sugar to the roasting pan, mix, and return the meat.
Cook at a low temperature
Approx. 1½ hrs. in the centre of an oven preheated to 80 °C. The core temperature should be approx. 65 °C. The meat can then be kept warm at 60 °C for up to 1 hr.
Sauce
Remove the meat from the sauce, add butter to the sauce, and bring to a boil. Turn down the heat and reduce for approx. 2 mins.
To serve
Carve the meat, serve with the sauce, sprinkle oregano on top.
How-tos
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