Cattle all-in-one casserole with red wine and spelled grain

Rough, raw and flavorful. Casseroles are the ultimate harvest food that implies mild mood and easy hygiene. This pot was created by chance, based on available raw materials and a random imagination. Red wine, apple, pear, cinnamon stick and spelled grain create wonderful sweetness and fullness. Definitely potato!For this dish, you may want to use reasonable pork meat such as bibringe, banana meat, high beef or book. Bibringe is often referred to as “the simplest beef” because it contains a lot of fried fat and bone. For casseroles, however, there are fat and bones that taste the pot. Only stew cooks long enough, the meat becomes tender and delicious.

If you have pressure cooker, this is the right for you. In pressure cookers, cooking time is reduced from 2.5 hours to 40 minutes.

For about 4 people you need about

  • 2 deciliter whole spelled grain
  • 1 kg cattle biringe with bone
  • 50 grams of pork tenderloin (coppa) or bacon
  • Salt and pepper
  • 1 large onion
  • 1 broccoli
  • 1 apple
  • 1 bulb
  • 3 deciliter red wine
  • 6 deciliter power
seasoning Bouquet
  • 1 sprig of rosemary
  • 2 kvister thyme
  • 1 laurel leaf
  • 2 tablespoons of pulp from carrot or other juices (see tips)
  • 1 cinnamon pole
  • 2 cauliflower
  • 1-2 tablespoons crème fraiche
  • Salt and pepper
This is what you do
  1. Soak the spelled grains and leave while preparing the rest.
  2. Cut bacon or pork tenderloin (or bacon with visible fat) into smaller pieces. Cut the meat into pieces of about 3 cm. Cut away the worst fat. Chop onion, broccoli, apple and pear in smaller pieces.
  3. Have all herbs in a cotton cloth or similar and tie together with neutral hose.
  4. Bake the bacon in a large pot or high pan over a little over medium high heat. Leave it dripping on a kitchen paper.
  5. Then brown the meat on all four sides on high heat in the same pot. Do not touch so much around, but let the pieces have a nice frying pan before they snuff. Salad and pepper and put on a dish.
  6. Then it’s the turn of the vegetables. Mash the vegetables for a few minutes. Use slightly above medium high heat.
  7. Bring meat and bacon back to the pan with the vegetables, spelled grains (good yields) and add red wine and potatoes. Place the spice bouquet on top and give it a full boil.
  8. Put whole pot with lid into the oven at 170 degree heat. Let it stand until the meat is tender. It takes around 2-2.5 hours. Check occasionally occasionally and add some water if necessary.
  9. Remove the herbal bouquet and server with freshly made cauliflower.
  10. Cauliflower is made easy by boiling cauliflower in smaller pieces in a little water until it is completely tender. Swallow most of the water and mash with a spellmaker / blender or potato pepper. Stir in the crème fraiche and season with salt and pepper.

Pressure cooker operation:

  • Follow steps 1-6, but instead have all the ingredients left in a pressure cooker. Boil the lid until you get full pressure.
  • Turn the heat down and cook further under full pressure for about 40 minutes. Let the pressure drop by holding the pressure cooker under running tap water.
  • Remove the herb bouquet and the server with cauliflower.
  • If you have whole carrots and not juice pulp, you can of course use it instead. Then have carrots with the other vegetables.
  • Red wine residues that have passed the beverage stage are still well-suited for food. Perfect utilization of the latest drops.
Mmm! Grytekos!