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Leftover meat in a Roemertopf

updated

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Ingredients for 4 servings:

  • 200 g leftover meat (roast leftovers), possibly with sauce
  • 2 onions
  • 1 large apple, unpeeled, pitted, thinly sliced
  • 500 g potatoes, unpeeled, cut into thin slices
  • 125 g butter flakes
  • 100 g cheese, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 20 minutes

works with all roast leftovers of beef, pork, lamb

Cover the bottom of the soaked earthenware pot with half of the butter flakes. Peel and dice the onions, and place them on top of the butter flakes. Now add the meat and, if desired, the sauce. Cover with the apple slices. Then cover with the thin potato slices. Sprinkle with the remaining half of the butter flakes. Place the earthenware pot in the unheated oven and cook for about 70 minutes at 200°C (top/bottom heat). Before serving, fold in the grated cheese with two forks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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