John Myers
Contents
show
Ingredients
Braised apples
- Salt, 1 teaspoon jalapeno pepper
- 1 teaspoon smoked paprika powder, 1 teaspoon brown cane sugar
- 3 tbsp oil or clarified butter
- 3 cloves of garlic
- 3 sprigs of thyme or 1 teaspoon dried
- 3 onions, 3 carrots, 2 sticks of leek, 1 stick of celery
- Zest of an organic lemon
- 1 small chilli pepper
- 125 ml. Meat broth
- 125 ml. Dry white wine or 100 ml sherry
- 1 cup of heavy cream
- 1 tbsp green pepper, some grated mace
- 4 onions and 8 firm apples quartered
- 50 gr. Butter
- 2 tbsp cane sugar some cinnamon powder or vanilla
- 1 teaspoon oregano, salt & pepper from the mill
Instructions
- Rub the meat with paprika, pepper, salt and sugar. Fry in clarified butter for about 5 minutes on each side, in the meantime peel the garlic and cut into small sticks. Then remove the meat, add the 3 chopped onions along with the cleaned and chopped vegetables, sear briefly, add the meat along with the garlic and herbs.
- Fry for another 5 minutes, then top up with wine and stock. Add the grated lemon peel and cover everything in the preheated oven at 200 degrees for approx. 90 minutes. Pour the juices over from time to time. In the meantime, caramelize the sugar in a pan with the butter, then sauté the onions and apple slices in it. Then season with cinnamon or vanilla, oregano, salt and pepper. After the cooking time, remove the meat and keep it warm.
- Strain the gravy through a sieve and strain half of the vegetables (or more) with a blender. Pour into the meat stock, mix everything with the cream, nutmeg and green pepper. Bring the sauce to the boil briefly and season to taste again. Serve the sliced meat with the stewed apples and the sauce.
- Side dishes: mashed potatoes, potato dumplings, boiled potatoes, green salad
