Mains recipes

Hungarian kødgryde

Rose buds fast and take them up. Brown the meat in oil, put it in a little at a time. Add the fried onions and paprika and Bay leaves. Add water so it almost covers. Boil up and simmer, covered, for the meat feels tender. Season with salt and pepper.

Chili con carne (Oksebov)

Arrow onion and garlic and halve the onions. Chop the onion and garlic in a food processor. Pour 4 tablespoons olive oil in a medium-hot pan and fry the onions soften. Add the cumin and chilli and stir. Cut the meat into smaller pieces and chop it in a f

Oksebov with piquant spicy gulerodsauce

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

Beef in red wine sauce

Remove coarse tendons and membrane and cut the meat into 12 large pieces. Dry the meat. Let the butter be browned in a pan. Brown 3-4 pieces at a time. Brown them on all sides (about 3 minutes in total). Put the roasted pieces of meat in the oven roasting p

Oksebov in beer with parsnips

Brown the meat well in a frying pan. Season with salt and pepper. Add the beer and water. Let the flesh tingle in an hour. Turn the meat, add the sliced vegetables, and let the Court further bugs in 2 hours. Take the meat up and keep it hot. Blend Fund a

Oksebov with marrow panade and red wine sauce

Brown first beef shoulder in a large frying pan in butter and oil. Boxes the fat and season the roast with salt and pepper. Com so red wine, water and spices in the pot and let the bow småstege, covered, for about 2 ½ hour until it is tender (Note væden may on

Brasiseret oksebov with plum sauce

Ox bow Brown in oil and butter on both sides in a pan. Sprinkled with salt, pepper and tarragon. Wine and water is poured into the meat some gruel is under the lid. for about 2 hours, until it is tender. After 1 hour met the halved pitted plums in the sa

Long-term fried oksebov with tomato

Mix all raw materials well around and behind it in a heat-proof dish with tin foil over in 2 ½ hour at 160 degrees c. alm. oven. Behind further by 220 degrees c. alm. oven for about 1 hour to the Tan and væden is as good as evaporated.