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Print this Recipe    Marinated Beef Knuckle

Amriswiler Buuretopf (Marinated beef knuckle) THURGAU
Servings: 4

3 dl red wine (1 1/4 cup)
3 dl water
3 shallots, coarsely chopped
120 g carrots, diced (4 1/4 oz)
80 g knob celery root, diced (2 3/4 oz)
1 clove garlic, chopped
40 g parsley root, chopped (1 1/2 oz)
3 cloves
1 bay leaf
10 peppercorns
1 ts granulated sugar
1 ts salt

160 g 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 g butter (3/4 oz)
1 tb parsley, finely chopped
sprig parsley

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':

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