Marinated, long-baked beefloaf with leeks, carrots and potatoes

Ingredients for Marinated, long-baked beefloaf with leeks, carrots and potatoes

Instructions for Marinated, long-baked beefloaf with leeks, carrots and potatoes

To prepare the Marinated, long-baked beefloaf with leeks, carrots and potatoes recipe, please follow these instructions:

Marining (the day before): 1. The beef should be marinated, so find a suitable dish that is not too big and put the meat in it. 2. Clean the onions and bugs and cut them into small pieces. Put them over the meat with garlic, bay leaves, thyme, salt and pepper and pour the white wine over. Now place the dish in the fridge for a minimum of 12 hours and preferably for 24 hours, flip the meat a couple of times. For soup: 3. Pears, carrots and potatoes are cleaned / peeled and cut for approx. 1 cm thick slices and mix with thyme, salt and pepper. 4. Take a saucepan or large refractory bowl with lid to. Cover the bottom with a layer of vegetables. Take the meat off the marinade - place it on top of the vegetables and then spread the rest of the vegetables over the meat to cover it. Pour the white wine and vegetable broth over and place a tight lid on the bowl / pot (or deck with stanniol) and place it in a preheated oven at 180 degrees for approx. 3 hours. 5. Remove the meat from the pan and allow it to rest approx. 15 minutes before cutting into slices. Vegetables are served in the bouillon, no additional sauce must be prepared.

tips:
A cold vegetable dish, for example. Marinated, green beans or a cabbage salad can be used as an optional accessory.