Remove the meat from the fridge approx. 1 hr. prior to cooking. Preheat the oven to 80°C, warm the platter and plates.
Heat the clarified butter in a frying pan. Salt the meat, brown on all sides for approx. 8 mins., only turning when a crust has formed. Combine the oil, garlic, curry, paprika and pepper. Coat the meat with the mixture, insert a meat thermometer into the thickest part.
Cook at a low temperature for approx. 2 hrs. The core temperature of the meat should be approx. 55°C. The meat can then be kept warm at 60 °C for up to 1 hr.
Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat. Add the vinegar, water, salt and shallots, cover and continue to simmer for approx. 10 mins. Add the cranberries, simmer (uncovered) for approx. 2 mins.