Boave Daube in an oven with mashed potatoes with roots or pasta

Ingredients for Boave Daube in an oven with mashed potatoes with roots or pasta

Instructions for Boave Daube in an oven with mashed potatoes with roots or pasta

To prepare the Boave Daube in an oven with mashed potatoes with roots or pasta recipe, please follow these instructions:

Heat the oven up to 150 degrees C. alm. oven.

Cut the meat out or get the butcher to cut the meat into 5x5x3 cm. Mix the flour with salt and pepper and turn the pieces of meat into it and brown them in butter and oil in a saucepan.

Cut the bacon into the tern and put them in a little oil, pour the grease.

Pill chopsticks, cut carrots and parsnips in round slices of 1/2 cm thick. Bring them in a fleshy dish together with the browned meat and bacon.

Put the spices in a coffee filter, close it with a cotton string and add it with the red wine (until it almost covers the contents of the dish).

Cover the dish with silver paper and put it in the oven until the meat is tender - ask at the butcher how long the meat should have (about 1 1/2 -2 hours - otherwise the meat is too good or too expensive).

Add the dish to olive and season with salt and pepper

Sprinkle with chopped parsley just before serving.

MOS: Start boiling 1/2 hour before meat is completed.

Peel and chop vegetables and potatoes in a large piece, garlic garlic and put it all in a pan covered with water (do not add salt) and cook the vegetables for 25 minutes.

Pour the water off

Add 1 teaspoon of salt and a little pepper, 2 tablespoons butter and mash vegetables with a mashed potatoes, a fork or a whipping cream.

Add some milk to the mash, have the right consistency for mash and serve the whole dish immediately.

tips:
You can use the root crops you like and in the ratio you like, however, at least 50% potatoes.