Snirtjebraten

Ingredients for 4 servings:

• 1,200 g ham (pork ham), cut into approx. 5 cm cubes
• 600 g onion(s), diced
• 2 garlic cloves, finely diced or squeezed
• 250 ml red wine, dry
• ½ liter meat broth or vegetable broth, possibly instant
• 3 bay leaves
• 8 grains of allspice
• 1 tsp, heaped salt
• 1 tsp pepper
• 2 tbsp cornstarch
• 3 tbsp clarified butter or oil for frying (not olive oil)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

with red wine

Season the meat with salt and pepper. Heat the fat (oil or clarified butter; olive oil is not suitable here because the meat needs to be seared very quickly) in a sufficiently large roasting pan until very hot. Brown the meat (in batches if necessary). It is important that the meat does not absorb any juices, otherwise it will become dry and tough. When the meat is browned all over, add the onions and sauté until translucent. Then add the garlic and sauté briefly. Deglaze with the red wine and reduce slightly. Pour in the stock, add the bay leaves and allspice. Simmer over low heat for about 1 1/2 – 2 hours until soft. Remove the meat pieces from the stock, strain the stock, and bring to a boil with cornstarch dissolved in water. Return the meat pieces to the thickened sauce and keep warm in the oven at about 90°C or over low heat until ready to serve. Suitable side dishes include gherkins, jarred beetroot, pickled pumpkin, bean salad, red cabbage and boiled potatoes.