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Crossbread with ginger sauce and baked laurel potatoes

Cook time: 0 min.
Servings: 4

Ingredients for Crossbread with ginger sauce and baked laurel potatoes

1tbspOlive oil
1dlRed wine
1000gTværreb cut like long ribs (get the butcher to cut them)
12Bay leaves
1250gMedium-sized potatoes
2tbspCorn flour
50gGrisk ginger

Instructions for Crossbread with ginger sauce and baked laurel potatoes

To prepare the Crossbread with ginger sauce and baked laurel potatoes recipe, please follow these instructions:

Turn on the oven at 250 degrees.

Season the meat with salt and pepper and brown it in a refractory dish. When the meat is brown after approx. Add water for 20 minutes to half the cover and close the dish with lid or silver foil. Turn the heat down to 175 degrees. After 1 hour the meat is turned. After a further 1 hour add small cubes of celeriac, and it all roast in the oven.

Wash the potatoes and cut them halfway. Brush the surface with oil and season with salt and pepper. Put a bay leaf between two half potatoes (so it looks like a whole - done by all the potatoes) and put them in the oven (next to or on a plate under the crossroads) for 50-60 minutes. The potatoes should not be packed in foil.

When the meat is tender after approx. 3 hours in total, take it out of the oven. Pour the sauce from the dish through a sieve into a pan. Keep the meat and celery warm in the refractory dish for low heat in the oven.

Foam the fat with a sauce. Pour sugar into a thickened pot, turn on the heat and allow the sugar to turn into caramel while stirring. Peel ginger. Add the caramel mass to the pan, freshly grated ginger and juice of orange, warm it through and add vinegar. Smooth the sauce with maizena in a little red wine or cold water. Boil the sauce for three minutes. Season with salt and pepper. Pour the sauce back into the refractory dish.

Serve the dish in the dish and give the baked laurel potatoes to.