crumbled 1/2 ts Marjoram 1 Bay leaf 1 tb Salt 1/4 c Brandy 1 1/2 c Red wine 1 cn (1 lb) W/ liquid Tomatoes, canned :
chopped Combine all ingrediants except tomatoes in large bowl. Refrigerate covered 2-3 hours. Soak top and bottom of a 3 1/4 quart (3.25 L) clay cooker in cold water about 15 minutes and drain. Transfer beef mixture to cooker. Add tomatoes with liquid. Place covered cooker in cold oven. Set oven at 425 F/220C. Bake, stirring once or twice, until beef and carrots are tender, 2 1/2 to 3 hours. Recipe By : Clay Pot Cookery, Editors of Consumer Guide From: Date: 05/27
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Oxtail in Redwine cooked in the RÖMERTOPF
How to a Use Clay Cooker/Römertopf - Tips to Easy Use of Clay Cooker (Slow Cooking) - MTB Guide
This video is a guide on how to use a clay cooker / Römertopf / Romertopf. We share ideas and tips for how to best use your clay cooker. It is a great kitchen utensil that makes meats tender and delicious as well as great flavourful sauces. All it takes are some good ingredients and a bit of preparation time - and after that it is the oven that does all of the work!
Your Römertopf / Romertopf must: - soak with water in lid and bottom for 20 minutes before use. - always be placed in a COLD oven (turn on the oven at wished temperature afterwards). - after use and cleansing be stored with the lid turned upside down into the bottom part. In this way the clay will not turn moldy inside.
Simple, Perfect Roast Beef Tenderloin
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If your holiday guests deserve better than very good, if they deserve the best, then you’ll want to follow our thermal guide to perfect rosy beef tenderloin. Juicy meat with beefy, clean flavor and perfect doneness is easy to achieve.
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Osso Buco of Veal Ragout (Ragu) slowcooked in Römertopf/Clay Cooker - Braised Meat Ragù - Recipe# 93
Watch the video to learn how to slowcook veal osso buco ragu in a Römertopf / Clay Cooker in the oven. In this variation, after braising we cut up the osso buco meat to resemble ragout / ragù meat pieces - the result is stunning & delicious!
Ingredients for 6 persons: 6 pieces osso buco of veal shank (4 cm / 1.6 inches in thickness) 5 tbsp. of flour + salt and pepper (for flouring the osso buco) oil for the pan 2 onions 2 carrots 2 branches of celery 3 cloves of garlic 3 dl. / 10 oz. red wine 2 cans (2 x 411 gr / 2 x 14.5 oz.) chopped tomatoes 1 can (5.5 oz / 150 gr.) of tomato puré 500 ml. / 16 oz. veal stock 1-2 bay leaves 1 tbsp. white wine vinegar 1 tsp. sugar salt & pepper after taste
Fresh pasta (Fettuccine) salt for the cooking water
Gremolata: zest of 2 organic lemons 1 large handful of parsley 2 coves of garlic
+ parmesan to grate over the plate before serving
Delicious roasted lamb in clay pot
Hello! Thank you so much for watching this video! This lamb was so tasty and so simple to make!! If you enjoyed this video please make sure to give us a thumbs up and hit that subscribe button!????