Amriswiler Buuretopf (marinated Beef Knuckle) Thurgau
Ingredients
- 3 dl red wine (1 1/4 cup)
- 3 dl water
- 3 shallots, coarsely chopped
- 120 gram carrots, diced (4 1/4 oz)
- 80 gram knob celery root, diced (2 3/4 oz)
- 1 clove garlic, chopped
- 40 gram parsley root, chopped (1 1/2 oz)
- 3 cloves
- 1 bay leaf
- 10 peppercorns
- 1 ts granulated sugar
- 1 ts salt
- 160 gram dried fruits (pears, raisins, apples, prunes) (5 1/4 oz)
- 4 dl black tea (1 3/4 cups)
- 5 cloves
- 1 stick cinnamon
- 1 lemon, rind
- 1 orange, rind
- 1 kg beef knuckle (2 lbs)
- 2 1/2 dl marinade (1 cup)
- 2 tb cooking oil
- 2 dl whipping cream (7/8 cup)
- 5 dl red wine (2 1/8 cups)
- salt
- freshly ground pepper
- 2 carrots
- 1/2 knob celery root
- 1/2 cucumber
- 20 gram butter (3/4 oz)
- 1 tb parsley, finely chopped
- sprig parsley
Instructions
Servings: 4. Place meat (boned and cut into cubes 40 g (1.75 oz) each) in a bowl and combine with all ingredients for the beef marinade. Mix well. Cover bowl. Marinate in the refrigerator for 3 days. One day ahead of time marinate fruits. Combine all ingredients for the fruits marinade in a bowl and cover. Preheat oven to 180 C (350 F). Remove meat from marinade, dry with a clean cloth. Strain marinade through a fine sieve. Set marinade and vegetables (from marinade) aside separately. In a fireproof casserole heat oil. Brown meat well on all sides. Add vegetables (from marinade), brown. Moisten with wine and cover with marinade. Drain dried fruits, add to meat. Cover, set in oven and braise for 1 1/2 hours. Remove meat and fruits from casserole. Keep warm. Remove spices from sauce, stir in cream (2 dl), boil until sauce thickens. Return meat to sauce and correct seasoning. Clean and trim vegetables. Cut into slices and cook 'al dente' in lightly salted water. Drain, heat butter and saute' vegetables briefly. Add parsley. Arrange meat in center of plate. Decorate with vegetables, garnish with parsley. As a side dish serve fried potatoes. Amriswil is a small town in the canton 'Thurgau':