Oksebov braised in beer with baked garlic and potatoes

Ingredients for Oksebov braised in beer with baked garlic and potatoes

Instructions for Oksebov braised in beer with baked garlic and potatoes

To prepare the Oksebov braised in beer with baked garlic and potatoes recipe, please follow these instructions:

Brown ox bow on a frying pan in oil. Boxes the fat and season with salt and pepper. Put beef shoulder in a heat-proof dish so. Add the beer and water. Close the dish, with URf.eks. silver foil, and place it in the oven for 2 ½-3 hours at 175 degrees C alm. oven.

Peel the onions and carrots and chop them roughly. After 1 hour met the chopped vegetables in the oven dish in the oven, and simultaneously flips the meat. Set also washed baking potatoes in the oven, and behind them clumsier for about 1 ½ hours, depending on size.

The whole garlic baked in the oven, they also must have 45 minutes. White onions are served whole, but cut the top of the first, so you can get the garlic flesh out with a small spoon or by pushing it out at the plate. You can also choose to use the garlic the meat to fill in the baked potatoes.

When beef shoulder is tender after about 2 ½-3 hours, take it out of the oven dish. Let it rest for 20 minutes before cutting slices of it.

Cut the bovstegen out by first cutting the flesh from the leg. Sheen then sliced across the kødtrådene by either raising the play up for grabs or cuts a little tilted. Server marrow bone with the .evt. together with a small spoon so that everyone can get a little. Save væden (beer and stegesky), carrot and onion from the dish to the sauce.

The sauce is made by blending the right væden and the chopped carrots and onions together. Taste the sauce with salt and pepper.

Bring a pan with 1 litre of water to a boil. Add a little salt and cook the broccoli florets, covered, for about 5 minutes. Take them up with a slotted spoon and serve them as accessories to the right.