Old- time German style meat in the pot


  • 100 grams pork neck
  • 100 grams beef (breast or shoulder)
  • 30 grams bacon with meat veins
  • 0,25 pork shank
  • For the marinade: 0.5 onion
  • 0,25 celery
  • 0.5 clove of garlic
  • 0,25 bay leaf
  • 1 thyme sprig
  • 50 milliliters dry white wine
  • For the vegetables: 50 grams onions
  • 70 grams leeks
  • 35 grams carrots
  • 150 grams potatoes
  • 0.25 bunch of parsley
  • salt and pepper
  • nutmeg
  • flour for dough cover
  • 10 grams lard

Preparation method (receipt)

The day before cut all the meat in large chunks, dice bacon. Place prepared meat and shin in the bowl, add peeled and chopped onions, garlic, leeks, and also add bay leaf with thyme. Pour over dry white wine and leave to marinate overnight. Peel and coarsely cut potatoes, onion, leeks, carrots. Chop parsley. Pull meat out of the marinade and place in the clay pot for baking in layers, season with salt, pepper and chopped parsley each layer. Pour over marinade, cover. Mix flour and water to knead a dough , which should seal the lid of the pot. Bake in the oven at 180 degrees Celsius for 2,5 hours. Remove the dough, open the lid and bake for another 20 minutes.

pork beef shpik onion celery root garlic bay leaves thyme white wine leek carrot potato parsley salt pepper nutmeg wheat flour pork lard