Braised oxefilé With juniper sauce, 4 port

Recipe on Braised oxfilé With juniper sauce, 4 port
also called Skogh ox!
Ingredients recipe
4 x 150 g oxfilé
Juniper sauce:
6-7 pc juniper
2 yellow onions
2 tsp thyme
2 dl basamiko vinegar
1 dl sugar
1 dl calf Fund
2 dl whipping cream
salt, finely ground black pepper
Accessories:
250 g parsnips
2 large red onions
250 g celery root
250 g carrots
3 teaspoons olive oil
salt, finely ground black pepper
To do this:
1. cutting the vegetables into 1 cm cubes and pour olive oil salt and pepper to mix around. then insert them in the oven at 200 degrees 35-40 min. 2. Bryn sugar with the onions in a Soto's until the sugar is brown, you must concern all the time, 3. pour in basamiko vinegar, let it boil for about 10 min until it becomes really thick 4. then you pour in the rest of såsingredienserna. 5. Bryn meat (there should be very bloody) 6. Add the meat in the sauce boil for 5-7min, depending on the blood you want