John Myers
Ingredients for 4 servings:
- 1 kg horse meat (foal pot roast) from the bow
- 2 tbsp sunflower oil
- 2 m.-large shallot(s)
- 2 carrots
- 500 ml stain (see my recipes in CK)
- 100 g honey cake
- 5 tbsp raisins
- 1 tbsp beetroot
- 4 cl cognac (Chantré cuvée rouge)
- n. B. Salt and pepper from the mill
- n. B. stain
- n. B. Sauce thickener, dark
Instructions
Working time approx. 45 minutes; Rest time approx. 7 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 10 hours 15 minutes
Cologne Sauerbraten from horse
Heat the marinade. Wash the meat and dry thoroughly. Place the meat in a bowl (glass or plastic—not metal because of the acid) and pour the hot marinade over it. Let it cool and seal it airtight. Let it marinate in the refrigerator for 7 days, turning the meat once a day. Then remove the meat from the marinade and dry it thoroughly. Heat the oil in a pan and brown the meat all over. In the meantime, peel and dice the shallots. Peel and finely chop the carrots. Add the vegetables to the meat and deglaze with the sieved marinade. Braise the roast over low heat for 2 hours, turning occasionally. Finally, strain the sauce through a sieve, crumble the honey cake, and stir in the raisins, rum raisins, beetroot syrup, and Chantré Cuvée rouge. Simmer for 10 minutes. Season with salt, pepper, and marinade. Arrange and serve.
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