Braised Seal Meat with Roots and Cranberries

Cranberry Pot Roast - a simple festive recipe for beef roast, baked with fresh cranberries and roasted in the oven until tender, juicy and flavourful. Perfect for the holidays or a simple Sunday supper.

½ adult seal flipper
veal or chicken stock (2 L)
3 onions
2 large carrots or 6-8 Nantaise carrots
1 clove garlic
2 sprigs thyme
pure maple syrup (150 mL)
cranberries (200 g)
extra-virgin olive oil
butter
sea salt

Preheat oven to 300°F (150°C/130°C fan, Gas Mark 2).

Season the flipper and sear it each side using olive oil. Add butter to finish the colouring of the meat.

Fry the vegetables. Add garlic, thyme, maple syrup.

Reduce the heat by half and add the cranberries.

Pour the veal stock. Cover.

Bake for 12 hours depending on the size of the flipper.

Every hour add stock on top of the meat to prevent the meat from drying out.

Check the cooking, the meat must be pulled easily from the bone.

Remove the flipper and reduce braising liquid in a pan to reach the perfect consistency.

Spoon the sauce over the meat.