Oksebov braised in beer

Ingredients for Oksebov braised in beer

Instructions for Oksebov braised in beer

To prepare the Oksebov braised in beer recipe, please follow these instructions:

Cut the meat into the tern of approx. 5 cm (remove the worst grease). Chop the loaf roughly, chop the garlic finely, peel and shred the golden sauce, sweet potato and celery in the tern of approx. 1.5 cm.

Brown the meat in oil, into a large cast iron pan and set it aside (do it in 4-5 teams, so the saucepan does not lose temperature and boil the meat instead!).

Reduce the temperature and simmer the vegetables for 3-4 minutes without burning.

Bring meat and meat juice back into the pan, add spices, salt, sugar and beer. Bring the pan to the boil and simmer for approx. 2 1/2 hour under cover (remove foam from the right for the first half hour.). Remove the lid and allow to boil for another 1 hour.

Taste with sugar, salt and pepper. The sovsen can possibly. Level with a little marizena stirring in a couple of tablespoons of cold water.

Server with mashed potatoes.