Eifel Wine Meat from Roman Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 11 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 g pork shoulder
- 300 g pork neck
- 300 g beef brisket
- 0.5 liter ½ white wine, dry
- 400 g onion (s)
- 1 kg potato (s), waxy
- 1 clove garlic
- 1 bunch parsley
- 1 sprig thyme
- 1 sprig marjoram
- 2 bay leaves
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the three types of meat into bite-sized cubes and marinate in white wine overnight.
- The next day, cut the potatoes and onions into thin slices. First line the soaked Römertopf with a layer of potatoes. Then continue in layers with the meat cubes, the spices / herbs and onions.
- Salt and pepper each layer. Repeat the procedure one more time and finish with a layer of potatoes.
- Pour the wine stock over and cook in the oven, covered to 220 ° C, for 1 1/2 hours on the lower rack. Then pour in a glass of white wine and cook for another hour on the middle rack at 160 ° C.
- If you do not want to heat up the oven beforehand, as the manufacturer says that Roman pots are put into the cold oven, the time is increased by approx. 15 minutes.
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