for 4 person

To fry

1 kg	roast beef (e.g. Pro Montagna shoulder, ordered in advance from butcher)
2	pork bratwurst (e.g. Pro Montagna raw bratwurst sausage, approx. 130 g each)
2	pears, coarsely grated
3 tbsp	walnut kernels, finely chopped
1 ¼ tsp	salt (e.g. Pro Montagna mountain herb salt)

Sauce

	clarified butter, for frying
3	shallots, cut into strips
½ bunch	parsley
2 tbsp	tomato puree
2 dl	red wine
3 dl	meat bouillon

To braise

2 tbsp	honey (e.g. Pro Montagna mountain honey)
a little	pepper

Garnish

3 tbsp	breadcrumbs, roasted
½ bunch	parsley, finely chopped

How it's done

To fry

Cut into the middle of the meat using a long, thin knife, work the knife back and forth a few times until the incision is approx. 4 cm wide. Remove the insides of the sausage, using your hands mix in the pear and nuts, transfer to a disposable piping bag without a nozzle. Cut off the tip, stuff the joint with the sausage mixture, season with salt.

Sauce

Heat a little clarified butter in a cooking pot. Brown the meat all over for approx. 5 mins. over a medium heat, remove. Wipe away the cooking fat and add a little clarified butter if necessary. Sauté the shallots and parsley for approx. 2 mins., add the tomato puree and cook briefly. Pour in the wine and reduce a little. Then add the stock, bring to the boil, reduce the heat and return the meat to the pot.

To braise

Cover and braise for approx. 2 1/2 hrs. in the lower half of an oven preheated to 180°C. Remove the meat from the oven, add the honey to the sauce, season, reduce for approx. 5 mins., puree. Return the meat to the pot and heat gently.

Garnish

Combine the breadcrumbs and parsley, scatter over the meat.

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