North German winter pot

Ingredients for North German winter pot

Instructions for North German winter pot

To prepare the North German winter pot recipe, please follow these instructions:

If they use a rose sauce, both the lid and the lid should be placed in cold water for at least one quarter before use.

Cut the meat into fairly large cubes and flask into strips. Mix well with pepper and thyme and leave it open until all the vegetables are ready.

Celery, carrots and pears are washed, cleaned and cut into smaller pieces. The onions are peeled, halved and then cut into thin slices. The cabbage is released for stick and hard parts and shredded. The potatoes are peeled and cut into large cubes.

Mix all the vegetables with the meat and get it all in the ready-made stegeso. Pour the broth and add the laurel leaves to the top. Load the lid on the frying pan and put it in a cold oven on the bottom rib. Set the oven to 200 degrees C. alm. Oven, and let the dish spin tenderly for 90 minutes.

Just before serving, sprinkle the dish with coarsely chopped parsley.

tips:
If that's right, make this dish in a leather coconut with lid, a so-called stegeso, but of course it can also be done in an ovenproof dish with a tight closing lid.