Leg of fresh meat on pineapple-red cabbage

Name: Leg of fresh meat on pineapple-red cabbage
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 3 medium-sized onions; 1 (approx. 2 kg) leg of fresh meat ready to cook; 1 Branch rosemary; 1 TEASPOON Peppercorns; 8-10 Juniper berries; 3 Bay leaves; 1 (0,7 l) bottle of red wine; 9 TABLESPOONS Red wine vinegar; 1 medium-sized carrot; 7-10 Tbsp salt, pepper, 1 tablespoon sugar; 3 tablespoons (approx. 50 g) clarified butter; 1 can(s) (446 ml) Pineapple; 1 (approx. 1.5 kg) Red cabbage; 3/8 l Vegetable broth; 4 cloves, 1 spr. cinnamon; 100 g Whipped cream; 2-3 TABLESPOONS dark sauce thickener; 1 large freezer bag

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

3 medium-sized onions
1 (approx. 2 kg) leg of fresh meat ready to cook
1 Branch rosemary
1 TEASPOON Peppercorns
8-10 Juniper berries
3 Bay leaves
1 (0,7 l) bottle of red wine
9 TABLESPOONS Red wine vinegar
1 medium-sized carrot
7-10 Tbsp salt, pepper, 1 tablespoon sugar
3 tablespoons (approx. 50 g) clarified butter
1 can(s) (446 ml) Pineapple
1 (approx. 1.5 kg) Red cabbage
3/8 l Vegetable broth
4 cloves, 1 spr. cinnamon
100 g Whipped cream
2-3 TABLESPOONS dark sauce thickener
1 large freezer bag

Directions

1
Onions peel, 2 in columns cut. Wash the drumstick. Put both in a freezer bag with rosemary, peppercorns, juniper, laurel, wine and 5 tablespoons of vinegar and seal. Marinate meat in the refrigerator for 1-2 days, turning from time to time
2
Peel, wash and chop the carrot. Dab meat dry. Sieve the marinade, pick up the vegetables. Season meat with salt and pepper
3
Roast the leg in 1 tablespoon of hot clarified butter until it is firm all around. Brown the carrot and onion slices. Deglaze with 1/8 l water and half the marinade and bring to the boil. Add bay leaf. Cover and braise in a preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for 1 3/4-2 hours. Pour on the rest of the marinade bit by bit
4
Drain the pineapple, collect the juice. Clean the cabbage, wash it and cut it into strips. Dice 1 onion. Fry both in 2 tablespoons of hot clarified butter. Add stock, pineapple juice, approx. 4 tbsp vinegar and cloves. Season with salt and pepper and braise covered for 50-60 minutes. Cut the pineapple into small pieces and cook for about 10 minutes. Season cabbage with salt, pepper, sugar and cinnamon
5
Keep the leg warm. Sieve the stock. Boil up with cream, thicken and season. Arrange everything. Serving: Dumplings