Season the meat with salt and pepper. Bring the apple cider, vinegar and all the vegetables and spices to the boil together. Put the meat in a large enough bowl and pour the marinade (with all the ingredients). Weigh it down with a plate and let it rest in a cool place for 4-6 days.
Remove the meat and vegetables from the marinade and rub them well dry. Bring the marinade to a boil in a frying pan, strain and set aside. Brown the meat with hot oil. Add the marinade vegetables and roast briefly. Extinguish with the marinade. Cover and continue cooking in the oven heated to 200 °C.
The cooking time for the roast is 1.5 to 2 hours. Once the braising liquid has reduced to a syrupy consistency, add the cream and continue cooking the roast until it is tender. If the sauce boils too much, thin it with a little meat stock.
Keep the roast warm. Strain the sauce in a roasting pan.
Bring to a boil and season with salt and pepper and juice of one lemon. Whisk the slightly curdled sauce with a hand mixer. Add the butter in pieces. Cut the meat, arrange it and pour the sauce over it.
Tip:
Serve with mashed potatoes or possibly fried polenta.
Tip: Stock up on high-quality spices – it pays off!
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