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Baeckeoffe 02

Mains
Cook time: 0 min.
Servings: 6

Ingredients for Baeckeoffe 02

0.5tspFreshly ground black pepper
1bundleParsley
1tspSalt
1twigThyme
2cloveGarlic
2Bay leaves
250gOnion
350gLamb
350gBeef brisket
350gPork neck
4Shallots
5dlDry Alsace wine (riesling or pinot blanc)
700gPotatoes

Instructions for Baeckeoffe 02

To prepare the Baeckeoffe 02 recipe, please follow these instructions:

The meat is washed, dried and cut into approx. 3 cm sized cubes.
Skalotte onions peeled and cut into rings. Individual cloves garlic peeled and chopped.
The herbs are washed, blotted dry and bind together with Laurel leaves.
The meat is mixed with shallots, garlic, herbs, pepper and wine in a bowl and is layered uncovered in the refrigerator for 24 hours.
The oven heats up to 220 degrees.
Onions, peeled the potatoes peeled and rinsed, and both cut into slices.
Kødterninger, onion and potato slices be layered in a baking dish or gratinfad, each layer sprinkled with salt, and that ends with a layer of potatoes. Marinade plus possibly a little extra white wine is poured into the dish, which closes tightly to and put in the oven for 2 ½ hours.
The parsley rinse, Blot dry, chopped and sprinkled over the finished dish that is served in the dish.

Tips:
Preparation: 30 minutes marinating: 24 hours in the oven 2 ½ hour

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