Recipes with Oksebov without legs
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
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
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
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