Recipe
- Brown the meat on a pan and rub salt and pepper on it. Put a meat thermometer in the thickest part of the meat.
- Cook the meat at a mild 120–150 °C until its internal temperature reaches 60–65 °C. At this point, the meat is still slightly red inside.
- Wrap the meat in foil and allow to cool off before cutting for at least 15 minutes. This ensures the meat juices don’t escape and the meat stays juicy. The meat is also easier to cut when slightly cooled.
- Peel the potatoes and make several deep cuts close to each other while making sure the potatoes stay intact.
- Put the potatoes in a tin and daub with melted butter. Season with salt and sprinkle breadcrumbs on top.
- Cook in baking oven at 200 °C for 45–60 minutes, depending on the size of the potatoes.
Tip
WHOLE STEWED MEAT Usually parts of carcass that are more tender are cooked whole stewed like sirloin, tenderloin and fillet. The meat can be beef, pork, lamb or game. The meat is first browned in a pan so that the muscle liquids do not spill into the pan during stewing and the meat cannot dry out. The surface also looks and tastes better when browned before stewing. The meat is fried in a pan over a low heat (120–150 °C ) without cover. Always use a thermometer.
