John Myers
Contents
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Ingredients
Curing Ingredients:
- 1 tbsp Clarified butter
- 2 Carrots
- 1 size Onion
- 70 g Cleaned celery
- 1 Bay leaf
- 1 tbsp Peppercorns
- 4 tbsp Tomato paste
- 500 ml Vegetable stock
- Salt carefully
- 2 go. tsp Food starch
- 1 shot Cream
- 2 l Water cold
- 90 g Nitrite curing salt
- 1 tsp Allspice grains
- 1 tsp Juniper berries
- 5 Cloves
- 2 Bay leaves
Instructions
Flesh:
- Peel the carrots and cut into thick slices. Peel the onion and cut into large cubes. Clean the celery and cut into large cubes. Preheat the oven to 180 °.
- Take the legs out of the brine (see the process at the end of the recipe) and dab well with kitchen paper. Heat the clarified butter in a roaster, sear the legs all around and let them take some color. In the meantime, add the cleaned vegetables and spices and roast them. When this has also got some color, stir in the tomato paste gently, heat it briefly and then deglaze everything with half of the broth.
- Put the roaster in the middle of the oven. Cooking time 90 minutes. After about 60 minutes, pour in the remaining stock and raise the temperature to 200 °.
- At the end of the cooking time, remove the meat from the stock and place it back on the rack in the oven. Slide the tray under the grid to drain. Turn the heat down to 80 °.
- Pour the roast stock through a sieve and place in a saucepan. Bring to the boil again on the stove. Mix the cornstarch in a little cold water and stir into the sauce in small steps. When it has bonded, do not stir in the remaining starch. Finally add the cream and season the sauce with a little salt if necessary.
- As a side dish there was "Kraut-Spatzen" ................
Annotation:
- In the case of cured meat, you should be careful with the addition of salt, so only decide at the very end whether you still need to add salt.
- Since the roast stock was still a bit fatty (despite the top layer of fat being poured off), I didn't stir in cold butter for the binding, but decided on the cornstarch.
Salting clubs:
- Heat 300 ml of the water and dissolve the sugar in it. Then pour the rest of the water into a large bowl adapted to the size of the legs. Add the curing salt and spices. Wash the legs in cold water, dry them and place in the brine. They must be completely covered. Seal the bowl with foil and put in the refrigerator for at least 15 hours. Ideal overnight.
