From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Sun, 3 Oct 1993 12:00:00 +0100
Amriswil is a small town in the canton 'Thurgau':
Servings: 4
MMMMM--------------------------BEEF MARINADE-------------------------------
3 dl Red wine (1 1/4 cup) 40 g Parsley root(1.5oz),chopped
3 dl Water 3 x Cloves
3 x Shallots, coarsely chopped 1 x Bay leaf
120 g Carrots (4.25 oz), diced 10 x Peppercorns
80 g Knob celery (2.75 oz),diced 1 ts Granulated sugar
1 x Clove garlic, chopped 1 ts Salt
MMMMM-------------------------FRUITS MARINADE------------------------------
160 g (5.25oz) dried fruits(pears, 1 x Stick cinnamon
- raisins, apples, prunes) 1 x Orange, rind
4 dl Black tea (1 3/4 cups) 1 x Lemon, rind
5 x Cloves
MMMMM-------------------------------BEEF------------------------------------
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
MMMMM----------------------------VEGETABLES---------------------------------
2 x Carrots 1 tb Parsley, finely chopped
1/2 x Knob celery 20 g Butter (0.75 oz)
1/2 x Cucumber 1 x Twig parsley (to garnish)
Meat
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 (three !) days.
One day ahead of time marinate fruits. Combine all ingredients for the
fruits marinade in a bowl and cover.
Preheat oven to 180 oC (356 oF).
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 (form 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.
Vegetables
Clean and trim vegetables. Cut into slices and cook 'al dente' in lightly
salted water. Drain, heat butter and saute' vegetables briefly. Add
parsley.
Serving
Arrange meat in center of plate. Decorate with vegetables, garnish with
parsley. As a side dish serve fried potatoes.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.