Marinated, long-term baked tykbov with leeks, carrots and potatoes

Ingredients for Marinated, long-term baked tykbov with leeks, carrots and potatoes

Instructions for Marinated, long-term baked tykbov with leeks, carrots and potatoes

To prepare the Marinated, long-term baked tykbov with leeks, carrots and potatoes recipe, please follow these instructions:

Marinating (day before): Ox bow must be marinated, then find a suitable dish is not too great and put the meat in it.

Clean the onions and leek and cut them into small pieces. Put them over the meat with garlic, Bay leaves, thyme, salt and pepper and pour the white wine over it. Style now the bowl in the refrigerator for a minimum of 12 hours and preferably in 24 hours, turn the meat a few times.

For soup: leek, carrots and potatoes is cleaned/peeled off and cut into ca. 1 cm-thick slices and mix together with thyme, salt and pepper.

Take an iron pot or large heat-proof Bowl with lid for. Tires the bottom with a layer of vegetables. Take the meat out of the marinade-put it on top of the vegetables and advantage so the rest of the vegetables over the meat so that it covered. Pour white wine and vegetable stock over and put now a tight-fitting lid on the Bowl/Pan (or cover with tinfoil) and style it in a preheated oven at 180 degrees for about 3 hours.

Take the meat out of the Pan and let it rest about 15 minutes before it is cut into slices. The vegetables are served in broth, which should not be made more sauce.

Tips:
A cold grønsagsret URf.eks. marinated green beans or coleslaw can be used as extra accessories.