Winzer oven pot
Time
Total preparation time: 2 hours 45 minutes
Ingredients and preparation
- Dice 800 g of pork shoulder without rind and bones. 3 cloves garlic to press. Roll 1 bunch of soup green.
- Mix the meat, garlic, greens, a little parsley and thyme, 2 bay leaves, a little ground coriander with salt and pepper and half a liter of Riesling. Let it cook in the fridge for one day.
- Peel 1.5 kg of potatoes and cut into slices, dice 2 onions.
- Cut 4 large carrots and 2 balls of beetroot, as well as 2 slices of meat.
- Drain the meat and catch the marinade.
- Lay out a large oven-proof pot or roasting pan with bacon slices, layer the meat mixture alternately with potatoes, onions, carrots, beetroot and metted potatoes, the top layer should be potatoes.
- Pour over the marinade. Cover at 200 degrees top / bottom heat or 175 degrees air circulating, stew for about two hours.
- Approximately 3 minutes before the end of cooking, remove the lid and finish cooking. Do not stir!
- Serve with a dollop of sour cream.
To prevent unnecessary discussion:
When children eat, I let the wine go. Instead, take broth and pour at most a sip of wine to the marinade.
The stew is enough for 6 people. It's great as a guest dinner because it can be prepared well.
