Amriswiler Buuretopf (Marinated beef knuckle)

From: (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                        

      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 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)
  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
  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.
  Clean and trim vegetables. Cut into slices and cook 'al dente' in lightly
  salted water. Drain, heat butter and saute' vegetables briefly. Add
  Arrange meat in center of plate. Decorate with vegetables, garnish with
  parsley. As a side dish serve fried potatoes.


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