Recipes with Red wine

Oksebov with winter vegetables and red wine sauce

Brown beef shoulder in a thick-bottomed pan, season with salt and pepper and came the roast in a roasting pan. Put the cleaned, washed vegetables around roast and set it in a preheated oven at 180 degrees c. alm. oven for 10 minutes. Pour the red wine on

Braised oksebov with vintergrøn cases

Brown the meat in oil and butter in a large frying pan. Season well with salt and pepper. Add wine, thyme and chopped garlic. Put the lid on and let the meat simmer, until it is very tender, 2-3 hours, add water as needed. While done vintergrøn the cases

Cow in red wine

Cut the beef into cubes of 3 x 3 cm. Makes the vegetables, cut them roughly out, crush garlic lightly and bind soup visken together. Got it all in a bowl. Pour cognac and wine, cover with plastic film and style mixture cool until the next day. Take everythi

Grilled beef tværreb (long ribs) with barbercuesauce and coleslaw

Boil first cross-rope shared by the legs in salted water in a large pot to put Bay leaves in about 2 hours for the meat is tender but do not go from one another. Boil brine can subsequently frozen and stored to the Fund or soup for another day. Arrow oni

Red wine-marinated steaks on barbecue with wine-butter and vegetable skewers

Marinating (6 hours before): boil the red wine and spices for a few minutes. Cool the marinade completely. Got the 4 steaks in a freezer bag and pour the marinade into the bag so that the marinade encasing the meat and close so the bag tightly. Put the bag in

Gourmet chicken

Rub the chicken, inside and outside, with salt and pepper, bind your thighs into the body. Brown the chicken in the oven on 250 gr in 20 min. on a rack over a roasting pan. Turn down on 200 gr Pour the boiling water into the roasting pan, FRY for a further 40

Poulard in red wine

All the meat is cut from the hull. Total fat and skin is cut away. The pure poulardkød cut into appropriate pieces. The sauce: All the vegetables are cleaned. The carrots cut into slices, halved mushrooms, onions and bell peppers cut into strips. The whole

Julepoussin, stuffed with calf

The potatoes shall be laid over. The bread cut into cubes and soaked in milk. Forcemeat is stirred together with onion, nutmeg, eggs, and it macerate broke. Seasoned with salt and pepper. Forcemeat is filled into the poussinerne. Poussinerne made in a baking p