בראַזעד אָקס אַקסל מיט גלייזד אַניאַנז און סיטרוס פּאָלענטאַ

Ox shoulder

• For the ox shoulder, heat the vegetable oil in a large saucepan and sear the ox meat seasoned with salt and pepper on all sides. Take out of the pot.

• Let the powdered sugar caramelize slightly, add the tomato paste and the chopped vegetables. Let sear and deglaze with port and red wine. Add the meat again and fill up with veal stock. Place in the oven preheated to 150 ° C for 4-5 hours.

• Add the spices in the last 30 minutes. Turn the meat every 30 minutes.

• Then remove the roast from the sauce and keep it warm. - wrap in aluminum foil. Strain the meat stock through a sieve and reduce the sauce to the desired intensity. To thicken, gradually stir in the cold butter with the whisk.

glazed onions

• For the glazed onions, caramelize the sugar, add the anise star and the peeled pearl onions. Season with fleur de sel and deglaze with white wine.

• Put in the herbs, cover the pot with parchment and cook in the oven at 160 ° C until the onions are soft. This takes about 45 minutes.

• Remove the onions and reduce the stock a little. To thicken the stock, gradually stir in the butter cubes with the whisk. Put the onions back in the stock.

Citrus polenta

• For the citrus polenta, bring the vegetable stock, cream and butter to the boil. Stir in the polenta and season with salt, pepper and nutmeg. Stir in the citrus jam and lemon zest.