Limburg's sour meat with golden brown potatoes

Name: Limburg's sour meat with golden brown potatoes
Total time: 140 min
Yield: 4
Ingredients: 800 gram skimmed bovine rag; 2 tablespoon butter; 2 onion; 60 ml Red wine vinegar; 100 ml Red wine; 3 clove; 3 laurel leaf; 2 tablespoon Apple syrup; 2 paste Gingerbread; 450 gram potato slices in the shell; 350 gram hotel sprouts; 2 paste breakfast bacon

Ingredients

Directions

Let the meat reach room temperature for 30 to 60 minutes.
Cut the meat into coarse pieces and sprinkle with salt and pepper.
Heat a large heavy frying pan over high heat and let the butter light brown in it.
Fry the meat for about 5 minutes until golden brown.
With a smaller pan you can also bake the meat in two times.
Cut the onions into cubes and leave them for another 3 minutes.
Heat the vinegar and red wine in a separate pan or microwave and add it to the meat.
Add the cloves and bay leaf.
Let this with the lid tilted diagonally on the pan for 1.5 hours gently on low heat.
Add a glass of hot tap water if necessary.
Cut the gingerbread into cubes.
Then add the syrup and cake, let it simmer for half an hour.
If the casserole is still too moist, leave the lid off and set the fire slightly higher so that it boils.
In the meantime, prepare the potatoes according to the instructions on the packaging.
Bring a large bottom of water to a boil in a saucepan with some salt.
Add the sprouts and cook in 6 to 10 minutes until the desired doneness.
Drain the sprouts in a colander.
Cut the slices of bacon in half and fry briefly in the sprouts on high heat.
If the smell of fried bacon is released, turn down the heat and wait for 1 minute.
Add the sprouts again and stir gently.
Taste the casserole and season with salt and possibly some syrup or vinegar.