John Myers
Ingredients for 4 servings:
- 600 g horse meat for braising
- 2 tbsp sunflower oil
- 1 m.-large shallot(s)
- 1 m.-sized carrot(s)
- 300 ml marinade, strained (see my recipes in the CK)
- 50 g honey cake
- 2 tbsp raisins
- 30 ml rum raisins
- 1 tsp beetroot
- 2 cl cognac (Chantré cuvée rouge)
- n. B. Salt and pepper from the mill
- n. B. Sauce thickener, dark
Instructions
Working time approx. 10 minutes; Rest period approx. 7 days; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 7 days 2 hours 25 minutes
Wash the pot roast, pat dry, and cut into approximately 3 x 3 cm pieces. Then place it in a plastic or glass bowl (note: do not use metal because of the acidity). Bring the strained marinade to a boil and pour it over the meat, ensuring it is completely covered. Seal it airtight and let it marinate for 7 days. Remove the meat from the marinade and dry thoroughly. Heat the oil in a pan and brown the goulash on all sides. Add the cleaned and finely chopped vegetables and deglaze with the strained marinade. Simmer over low heat for 2 hours, stirring occasionally. Finally, strain the sauce, crumble the honey cake, and stir it in along with the raisins and rum raisins. Add the sugar beet greens and the Chantré cuvée rouge and simmer for 5-10 minutes. Season with salt, pepper, and marinade, and thicken with the sauce thickener until the sauce reaches the desired consistency. Arrange and serve.
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