"Bakers oven" - a variable meat / vegetable dish
In the past, bread was often baked in village communal ovens, in order to take advantage of the heat of the oven after the baking day, in the evening, refractory pots were placed in the ovens, where they often remained until the next lunchtime. The result is so many treats - one of which is this "baker's oven" - in a refractory shape (also roasting pan) with lid - at least! 3 - but better - 5-6 hours in the oven at about 160 degrees.
For 4/5 good eaters, the following quantities are sufficient, and I have also made this treat in a large roasting pan for 10/12 people - and not only had time before the visit, but also time for the visit.
It takes about 600/700 g braised meat where it starts with variable, because if only beef, or, for example. Beef / pork / lamb (classic style) mixed or just game - what pleases or tastes. I usually do it with only one kind of meat.
Next 2 medium onion cut into rings, about 500 g peeled potato and about 500 g all kinds of vegetables (variable level) of (classic style) carrots and leeks over beans, zucchini, tomatoes to eggplant - even TK-mixtures would be possible. Salt, pepper, 3-4 bay leaves and depending on the meat / vegetable variety (s) also herbs such as thyme or rosemary - and a dry white wine (in the case of game and red wine) - ideally the one that one would later drink too.
Lubricate the refractory form with butter, put a layer of the peeled potato in slices not too thin, then alternately add the diced meat, onion rings and the vegetables of choice - not too finely cut - again potato, etc. - in between, please again and again Season - as the last layer of potato and on top of the bay leaves.
To a good third fill with the wine and fly into the preheated oven with it.
