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
To marinate the meat
Meat
To braise
Utensils
For a roasting pan with approx. 4 litre capacity
How it's done
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To marinate the meat
Mix the oil, sugar and ground ginger, coat the meat with it, cover and marinate for approx. 1 hr.
Meat
Season the meat with salt, place in the roasting pan. Arrange the shallots, figs, onions and sage alongside. Pour the ginger beer and stock over the meat.
To braise
Approx. 4 hrs. in the lower half of an oven preheated to 160 °C, basting the meat with the cooking juices from time to time. If necessary, cover the meat with foil half way through the braising time. Remove from the oven, cover and leave to rest for approx. 20 mins. Pull apart the meat using two forks, mix with the resulting cooking juices. Mix in the figs, serve.
| Serve with: | polenta |
|---|
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