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
Salad
Utensils
For a large casserole dish approx. 4 litre capacity
How it's done
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Meat
Remove the meat from the fridge approx. 1 hr. before cooking. Heat the clarified butter and oil in a casserole dish in the centre of an oven preheated to 220°C. Combine the aniseed, salt and pepper. Season the meat, place in the hot casserole dish. Brown the meat for approx. 10 mins. on each side. Turn the oven down to 180°C. Remove the casserole dish, wipe away the cooking fat with paper towels. Pour in the beer, stir in the pear juice concentrate and pour over the meat. Insert the meat thermometer in the thickest part.
To roast
Roast for approx. 1 1/4 hrs. in the centre of a preheated oven. Baste the meat with the liquid 4-5 times during cooking. The core temperature should be approx. 80°C. Remove the meat, cover and leave to rest for approx. 10 mins.
Salad
Bring the water to the boil, season with salt. Add the beans and cook (uncovered) for approx. 15 mins. until almost soft. Rinse the green beans under cold water, drain, cut in half crosswise if necessary. Mix the vinegar and oil in a bowl. Add the shallot, season the dressing. Mix the beans with the dressing, cover and leave to infuse for approx. 30 mins.
| Serve: | Carve the meat and plate up. Pour the meat juices into the remaining jus in the casserole dish, stir and season. Drizzle the meat with the jus. Serve with the green bean salad. |
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