Marinate the meat in the buttermilk for one night.
Remove the meat from the buttermilk, rinse, rub dry with kitchen roll and rub with salt and pepper.
In a roasting pan, heat the clarified butter until very hot, sauté half of the onion in it, then sear the meat all around – the onions may become very dark. Extinguish with water, add half of the sour whipped cream, as well as the remaining onion and spices (the bottom of the roaster should be covered with liquid to a height of about five mm). Put the lid on and simmer on low heat for about an hour, stirring occasionally and perhaps adding liquid.
Then add the remaining whipping cream, as well as red wine, and simmer gently for another thirty minutes with the lid on.
Season the sauce with salt and freshly ground pepper to taste, add a little red wine at a time, then remove the meat and cut it open.
Pass the sauce through a sieve, place the meat on a warmed plate and pour the hot sauce over it.
is too high and b) whether light butter is used instead of clarified butter…. In the broadcast Franziska Petri used light butter. I would rather use clarified butter, because the frying is quite hot.
Tip: Stock up on a range of high-quality spices – it pays off!
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