Recipes with Oksebov without legs

Stifado in stegeso

Beef cut into very big tern. Stir in olive oil until it is well brown, season with salt and pepper. Add red wine, to be cooked almost completely, then vinegar and bouillion will last for a few minutes. The mixture is poured into frying pan or refractory dish.

Beef, veal fricassee

The meat is thoroughly rinsed in cold water, dried and covered with boiling water with salt. The meat is cooked gently, covered, about 1 ½ hours. In ½ litre of soup boil cauliflower and shredded carrots until tender. Bælgede peas cooked with the last 5 m

Pot au feu "French pottage" (Roaster)

The meat came and they cleaned, shredded herbs in the gennemfugtede roaster. Jack Carnation into the peeled onion. Add the spices and water. The soup should cook about 2 hours at 170 degrees, the meat is very tender. The herbs can be taken up when they are ten

Old-fashioned beef roast

Peel root vegetables and cut them into coarse pieces. Brown beef shoulder thoroughly on all sides, tag it up. Sauté the vegetables. Llæg roast back, sprinkle heavily with salt and pepper. Pour approximately 1 ½ cm of water at. Put the lid on and simmer appr

Oksebov with piquant spicy gulerodsauce

Brown bow in the butter in a saucepan. Season with salt and pepper. Com 4 dl water on and let the meat Cook approx. 1 ½ hour until tender. Let the meat rest in the soup approximately 20 mins. Cook may have occurred. the soup a bit into. Peel and grate