Oksetykam in pot with thyme, herbs and lentils

Ingredients for Oksetykam in pot with thyme, herbs and lentils

Instructions for Oksetykam in pot with thyme, herbs and lentils

To prepare the Oksetykam in pot with thyme, herbs and lentils recipe, please follow these instructions:

Preparation of the meat: Cut the meat in a large amount of approx. 4x4 cm. Bring it 2-3 times in warm nut brown butter and oil in a thickened pot. Pour the fat off. Season with salt and pepper. Add apple cheese and leaves of thyme. Let the meat cook under low approx. 1 hour. Sprinkle if necessary. With some water during boiling.

Bring the lenses into a sieve and rinse them under the tap in cold water. Bring them to the meat and let it boil for 20 more minutes.

Preparation of vegetables: Peel carrot and parsnip. Rinse the sheet celery. Cut all the vegetables into small terns. When the meat is tender, add the vegetables and cook with 5-10 minutes.

Bacon and beetroot: Then cut the bacon into small tern a about 1x1 cm. Bring oil to the forehead and let it warm, and the bacon nuts are brightly cooked. Pour out the grease. The pickled red bean slices are cut evenly into small cubes a 1x1 cm, after which both the bacon and red bed are placed in the pan for the rest of the dish.

Serve directly from the pan or put it into a nice bowl. Immediately before serving, sprinkle with finely chopped chives.

Flute fits well.