Sorry about the above post, didn't see your new reply.
So, I put it at medium-high, let it boil but of course watch it and logically no stirring, right? I have to double ask because it's really something I don't have experience with, when it comes to sweet stuff I feel like I have a bigger understanding but the savoury isn't something I do a lot.
Also, I add the remaining broth, and when it starts simmering remove it (so it's liquidy and not as thick) or reduce it again? Because it doesn't mention reducing.
And another question, the recipe says to roast the meat in the pan you've fried it in. Since I'm going to use my teflon frying pan for this, I guess it's better to replace with another pan? If so, do I put oil? Don't laugh please :)