Sweet and sour braised
Instructions
Beat the meat with the mallet to soften.
Together in a large mixing bowl all ingredients of marinade, the meat yourself, which must be completely immersed in the liquid and let it sit for 4 days.
After this time, remove the meat from the bowl and dry it.
Pass through a sieve the marinade liquid and reach into or in a saucepan.
Bring it to a boil, then strain it again, using a finer mesh sieve, and put it aside.
Keep the vegetables left in the sieve.
Salt and pepper the meat and sprinkle with half of the flour.
In a large baking pan do heat two tablespoons of olive oil, place the piece of meat with the fat portion in contact with the bottom of the bowl and cook in a preheated oven (200 degrees).
After 20 minutes turn the meat, remove the layer of fat and add 50 g of butter.
Put in baking dish of marinated vegetables and cook for another hour.
In a small saucepan, then heat a tablespoon oil with the tomato paste; in another pot with rest of oil fry the sliced pork, then combined with either Braised tomato paste that pork legs.
Sprinkle the roast with the rest of the flour and continue cooking in oven: the flour on the surface of the meat will form a crisp crust.
Bring the cooking pot roast thus wetting it occasionally with the marinade liquid.
The first time you pour into baking dish, add the leek and parsley.
Depending on the desired consistency you can lengthen the cooking with a little water.
The pot roast should cook a total of 2 hours and a half to 3 hours, then remove from pan and keep warm.
Tie the bottom with baking rye bread reduced in crumbs, then add the raisins.
Peel the apples, cut them into wedges, deprive of cored and brown them in a pan with rest of butter; Finally, sprinkle with icing sugar and let them cook until they are shiny and slightly browned.
Slice the pot roast and serve with the sauce, apples and pork feet.
Ingredients and dosing for 12 persons
- 3000 g of beef shoulder
- Salt
- White pepper
- 50 g of flour
- 6 tablespoons of olive oil
- 100 g of butter
- 1 tablespoon of tomato paste
- 2 pig feet
- 1 leek
- 1 slice of rye bread
- 250 g of raisins softened in tea
- 3 apples
- 1 tablespoon of icing sugar
- 1 sprig of parsley
- For the marinade:
- 200 cl of red wine
- 50 cl of apple cider vinegar
- 10 cl of balsamic vinegar
- 2 sliced onions
- 4 sliced carrots
- 1/2 diced celeriac
- 1 sprig of parsley
- == 1 clove garlic Crushed
- 6 cloves
- 1 leaf of laurel
- 30 g of white pepper in grains
- Salt
- 1 tablespoon of sugar