Dirk's shashlik pot

Ingredients for 4 servings:

• 500 g beef
• 300 g smoked pork belly
• 300 g liver(s) (beef or pork)
• 6 m.-sized onion(s)
• 1 bell pepper(s), red
• 1 Pepper if needed
• 200 ml meat broth, hot
• 1 bottle of sauce (shashlik sauce)
• 1 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• 3 tbsp tomato paste
• 1 garlic clove(s)
• ½ bunch parsley, chopped
• pepper
• nutmeg
• some butter, cut into flakes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 175°C fan/convection oven. Rinse the beef, pat dry, and cut into even cubes. Clean the liver and cut into pieces. Slice the bacon. Peel, halve, and strip the onions. Trim and dice the bell pepper. Deseed and finely chop the chili peppers. Peel and finely dice the garlic. Combine the meat, liver, bacon, onions, and bell peppers with the chili peppers and garlic in a large roasting dish. Pour in the hot meat broth and add knobs of butter. Braise in the hot oven with the lid closed for about 45 minutes to 1 hour. Then add the shish kebab sauce, tomato paste, and chopped parsley and stir well. Braise for another 45 minutes—this time uncovered—stirring occasionally. Season with pepper and nutmeg and serve. White bread or a baguette goes best with this dish. Tip: You can also make classic shashlik using the same ingredients. To do this, thread the meat, liver, and bacon onto skewers, alternating with onion rings. Then place them on a deep roasting tray and cook in the oven as described above, turning the skewers occasionally.