Oksebov with marrow panade and red wine sauce

Ingredients for Oksebov with marrow panade and red wine sauce

Instructions for Oksebov with marrow panade and red wine sauce

To prepare the Oksebov with marrow panade and red wine sauce recipe, please follow these instructions:

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 only go about ¼ up the side of the roast).

Clean the vegetables and cut them into coarse cubes of about 3 x 3 cm. individual cloves of garlic and add to Arrow along with the vegetables in a heat-proof platter. Pour olive oil over and season with salt and pepper. Then came the dish in a 160 ° hot oven and let it stand for 1 ½ hour-stir regularly in the dish along the way.

Peel the potatoes and cut them in both. Also came in a heat-proof dish and came thyme leaves, liquid honey and small dabs of butter. Season with salt and pepper and set the dish in the oven next to the vegetables the last ½ hour of green business baking time. Set the oven on warm air and pipes also in the potatoes a few times along the way. After the half hour take the vegetables out and the oven at 200 °, and intensifies the potatoes bake Golden a quarter more.

Take the meat out of the Pan and let it rest for 20 min Cut so the roast out at first to cut the meat from the legs and then cut slices across kødtrådene-either by raising the play up for grabs or by cutting a little tilted.

Put the sliced meat in a heat-proof platter. Tag so that the marrow out of the bone with a small spoon and mix the marrow with crumbled white bread and chopped parsley. Advantage and the meat in the refractory panade marrow dish and style dish in the still warm oven in 5-10 min. to it's hot.

While the meat with marrow panade stands in the oven, prepare the sauce. Pour the soup from the pot through a strainer and into another pan and smooth it with corn flour touched off in a little cold red wine or water. Season with salt and pepper and add if necessary. a couple of cold butter to the sauce-it's called blobs "mounted". Server so beef shoulder with marpanade and the long-term baked vegetables, the oven-fried potatoes and red wine sauce.