The butter tender jaws are concentrated sauce, which is made of reduced red wine, flavored with particular. soy, blackcurrant juice and hot chilli. It may of course be made in just the strength is desired, but it does well as a strong sauce, since the rest of flavor entities can easily catch up with chili. The jaws themselves are well seasoned without being dominated by the sauce, so do not hold back with seasoning.
3 – 4 kg svinekæber
2 flasker rødvin
4 dl soya
4 dl solbærsaft
6 – 8 løg
2 – 3 hele hvidløg
a handful of carrots
chili to taste – eks 3 – 4 chokolade Habanero
1 topspsk sellerifrø
20 – 25 tørrede enebær
salt and peber
little butter or oil
maybe some. cream and a little thickening
Pig jaws checked for tendons and these are cut off. Sprinkle jaws with a little salt and pepper. Be a little reluctant salt, then where they are expected to part soy in court.
Wash the carrots. They should only be peeled off if absolutely necessary. Cut them into slices.
The onions are peeled and cut into chunks.
The garlic cut in half so that all fat is cut through the middle and possibly. free to be removed.
The chili cut into quarters and stem removed.
Pigs jaws browned in a single layer in a little butter or oil and poured gradually into the pan. Carrots and onions browned also – separately – and add them to the pan.
In saucepan accepted now also the rest of the ingredients: red wine, soy, blackcurrant juice, garlic, chili, celery and juniper berries.
Put the lid on the pot and bring to the boil. Turn down so it simmer and leave it and do it in 1 ½ hours.
Remove from the heat and fish gently jaws up, they are very tender. Add them to drain in a colander.
Strain the sauce and put it back into the pan. Let it boil until there is less than half back compared to what you started with, like less.
Taste the sauce to. Missing salt, chili, sweetness? If you want to dyu round it off with a little cream and it is too thin for your taste, do not you smooth it easy.
Come jaws back into the pan and heat with lid and on low heat. Turn them gently a few times along the way.
Serve with whatever you fancy. Here it is often a delicious root vegetables and a salad with slightly sour dressing.
There's a free hand with chili also in this right, but I myself am very excited about the dark 'chokolade'chilier. The Court can take a pretty good time chili – there are plenty of other flavors to back up – and if you serve with a gentle and soft moss there's space to fire well into the sauce. Is the sauce was a bit too strong, can be a little cream dampen fine.
The recipe here makes for a very large portion. We make it often in the size and batch freezer remains. It is worth gold on busy weekdays.