John Myers
Brauhaus Chop with Red Wine Butter
The perfect brauhaus chop with red wine butter recipe with a picture and simple step-by-step instructions.
For the red wine butter
- Salt
- Pepper
- Pimenton de la vera
- Brown sugar
- 2 tbsp Clarified butter
- 250 ml Red wine
- 2 tbsp Sugar
- 0,5 Pc. Cloves
- 1 tsp Orange peel
- 0,25 Pc. Star anise
- 3 tbsp Ice cold butter
- Salt
- Pepper
- Make a mixture of salt, pepper, paprika and brown sugar and rub the chops well on all sides. Put in a fresh-keeping bag and let the spices work for about 1 hour at room temperature.
- Heat the butter lard in a pan. Sear the cutlets on each side over high heat, then reduce to low to medium heat and let the meat simmer for about 35 minutes with the lid closed, turning once.
- For the red wine butter, gently caramelize the sugar in a saucepan, deglaze with the red wine, add the spices and reduce to about 70 ml. Stir in the ice-cold butter. To taste.
- Serve the chop with red wine butter and a side dish of your choice.
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