Keyword: slow cooked

Beef Goulash With Sausages

Beef Goulash With Sausages

Print Recipe
 Beef Goulash With Sausages
This beef goulash with sausages is super easy to prepare. It only needs to simmer for a while, but the waiting is definitely worth it. In addition, it is perfect for freezing in portions.
Beef Goulash With Sausages
Course Hotpot, Main Dish
Cuisine Hungarian
Keyword beef, bell peppers, mettwurst sausages, sausages, slow cooked
Prep Time 15 minutes
Cook Time 4 hours
Servings
big pot
Change Units
Ingredients
Seasonings
Course Hotpot, Main Dish
Cuisine Hungarian
Keyword beef, bell peppers, mettwurst sausages, sausages, slow cooked
Prep Time 15 minutes
Cook Time 4 hours
Servings
big pot
Change Units
Ingredients
Seasonings
Beef Goulash With Sausages
Instructions
  1. First, sear the beef in a big pot while cutting the sausages into slices
  2. Next, take out the beef, put it aside and fry the sausages in the same pot until they start to become crispy
  3. Now, take out the sausages, fry the onions and add the garlic to fry for 2-3 minutes, too
  4. When the onions and garlic become golden brown, add the peppers
  5. Sautée them for a minute, before adding all the fried meat again
  6. Add the remaining ingredients (canned tomatoes, tomato paste, butter, water) and all seasonings, too
  7. Finally, let it cook for 4-5 hours at low heat with the lid on while stiring occasionally.
Recipe Notes

Attention: To prevent the goulash from scorching, don't forget stiring it or adding some water from time to time.

The goulash is perfect when the peppers, tomatoes and onions all dissolved into one mixture and when the meat is soft.

It tastes best after 1-2 days in the fridge! In addition, I like to eat it with some cream cheese or zoodles.

There is no Nutrition Label for this recipe yet.

 

Slow Roasted Pork – Oven Roasted

Slow Roasted Pork Shoulder

Print Recipe
 Slow Roasted Pork - Oven Roasted
This slow roasted pork is super delicious and juicy. It nearly falls apart on its own and melts on the tongue like butter. The preparation is super easy and doesn't need much effort. Only the cooking takes a while.
Slow Roasted Pork Shoulder
Course Main Dish
Keyword oven baked, pork, slow cooked
Prep Time 5 minutes
Cook Time 16 hours
Servings
Change Units
Ingredients
Seasonings
Course Main Dish
Keyword oven baked, pork, slow cooked
Prep Time 5 minutes
Cook Time 16 hours
Servings
Change Units
Ingredients
Seasonings
Slow Roasted Pork Shoulder
Instructions
  1. Preheat the oven to 90°C
  2. Next, massage the seasonings into the meat and place it on a baking tray
    Pork Breast And Shoulder
  3. Put chillies and coconut oil on the baking tray and cover it up with tin foil
    Pork Covered With Tin Foil
  4. Now, let the pork cook in the oven for 12 hours
    Tin Foil Covered Tray In Oven
  5. Then, take it out and remove the tin foil
    12 Hours Cooked Pork
  6. Set the oven to 120°C and put the meat back in for another 4 hours
  7. Pour the juice and grease from the baking tray over the meat every 45 minutes
  8. It is done, when the tray is covered with about 3-5 millimeter of the leftover juices. If necessary, take the meat out earlier, so it won't dry out
    16 Hours Slow Roasted Pork
Recipe Notes

You don't necessarily need to use dried chillies. Garlic or onions work as well and of course you may use other seasonings like paprika or ginger.

Beginner Tip: When you buy the meat, try to get the pieces with the most fat, because they don't dry out that fast.

There is no Nutrition Label for this recipe yet.
Slow Roasted Pork With Vegetables
Slow Roasted Pork With Vegetables

Sauerkraut With Pork And Mettwurst

Sauerkraut, Mettwurst And Pork

Print Recipe
 Sauerkraut With Pork And Mettwurst
This delicious sauerkraut recipe is simple to prepare. All it needs is basically throwing all the ingredients into the pot and give them some cooking time. Also, I discovered that a pinch of cinnamon improves the taste.
Sauerkraut, Mettwurst And Pork
Course Hotpot, Main Dish
Cuisine German
Keyword cabbage, lemon juice, mettwurst sausages, pork, pork belly, sausages, slow cooked
Prep Time 5 minutes
Cook Time 5 hours
Servings
big pot
Change Units
Ingredients
Seasonings
Course Hotpot, Main Dish
Cuisine German
Keyword cabbage, lemon juice, mettwurst sausages, pork, pork belly, sausages, slow cooked
Prep Time 5 minutes
Cook Time 5 hours
Servings
big pot
Change Units
Ingredients
Seasonings
Sauerkraut, Mettwurst And Pork
Instructions
  1. Put the fatback into a big pot and set the plate to low-mid heat
  2. Meanwhile, cut the onions into rough pieces
  3. When the fatback pieces start to become crispy and their fat covers the bottom of the pot, put the pork belly in, turn to mid-high heat and sear it on the skin side
  4. Flip the pork belly, add the kassler and sear it on the skin side, too
  5. Now, throw in the sausages and onion pieces
    Pork belly, kassler, mettwurst and onions
  6. Fry everything about 5 minutes at medium heat
  7. Then, add the sauerkraut and all remaining ingredients, including the seasonings
  8. And finally, let it cook for about 5 hours at low heat with the lid on
    Sauerkraut
  9. Stir occasionally and if necessary, add some water
Recipe Notes

It is perfect, when the meat seperates from the bone by itself.

Kassler  is the name of a cured and smoked cut of pork. Its roots are in the German cuisine. Pork necks and loins are the most commonly used cuts, although ribs, shoulders and bellies can also be used. In addition, kassler is often served with sauerkraut.

There is no Nutrition Label for this recipe yet.
Main ingredients for sauerkraut
Main ingredients for sauerkraut