Ragout in a fine cinnamon sauce

Ingredients for 4 servings:

• 1,200 g pork from the rump
• 4 tbsp rapeseed oil
• 20 g tomato paste
• 2 tomatoes
• 1 cinnamon stick(s)
• 300 ml red wine, sweet
• 2 large garlic cloves
• 2 large onions
• ½ bunch soup vegetables
• 2 small bay leaves
• 5 juniper berries
• 20 g chocolate (dark chocolate 70% cocoa content)
• 1 tbsp paprika powder, sweet
• 1 tbsp paprika powder, hot
• 1 tbsp pepper, mixed, freshly ground
• 2 carnations
• 40 g butter
• 4 tbsp, heaped cornstarch for binding
• some red wine, sweet
• 400 g Brussels sprouts, freshly cleaned
• 4 sprigs of rosemary
• 15 small potatoes, waxy
• 1 tsp sugar

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

with Brussels sprouts and rosemary potatoes

Cut the meat into large cubes. Quarter the onion and cut the quarters into strips. Cut the soup vegetables into small cubes. Briefly heat the tomatoes in hot water, then peel and cut into small cubes. Peel the two garlic cloves, halve them in half, and crush them with a knife. Pour the rapeseed oil into a saucepan (a stainless steel pan is best) and heat it over high heat. Sear the meat pieces and then add the onion. Add the chopped soup vegetables and fry everything well. Add the tomato paste, fry it along with the diced tomatoes, and add the red wine. Deglaze with the red wine, pour in 750 ml of water, and bring to a boil briefly. Set the stovetop over medium heat and let the ragù simmer for 60 minutes. After 60 minutes, add the cinnamon stick to the sauce and simmer for 15 to 20 minutes. Stir in the dark chocolate and reduce the heat to low. Since enough liquid has formed in the ragout, pour about half of it through a sieve and collect it. Heat the sauce in a small saucepan, stir in 10g of butter and bring to a boil briefly. Mix the cornstarch with a little red wine and use this to thicken the sauce into a rose. Halve the potatoes and line the halves on two large sheets of aluminum foil. Shape the aluminum foil into boats. Divide the 30g of butter between the two parcels, add two sprigs of rosemary to each parcel, a pinch of salt, pepper and paprika and close the parcels. Place the potatoes in the oven at 180°C for about 30 minutes. Trim the Brussels sprouts, DO NOT cut into the stalks, I emphasize this. Place the trimmed Brussels sprouts in a small pan of heated water and cook. Add about 1 tbsp of salt and a pinch of sugar. Transfer the ragout to the plate, along with the potatoes and Brussels sprouts. Pour some of the extra sauce over the Brussels sprouts.