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GEBRAAIDE WILDSBOUD OF BLAD IN SOETWYN

  • Gert Peens
  • Aug 3, 2015
  • 1 min read

1 wildsboud of blad

500g skaapskenkel of nek

MARINADE:

250ml soetwyn

15ml Worcestersous

60ml olie

60ml appelkooskonfyt

30ml wynasyn

15ml growwe sout

5ml swartpeper

3 knoffelhuisies, fyngedruk

Marineer boud vir 2 dae in karringmelk, in die yskas. Gooi karringmelk weg. Plaas die vleis in 'n swaar yster kastrol of kasserolbak bo-op die nekvleis. Gooi die marinade oor. Sit die deksel op en bak 3 uur of langer in 'n stadige oond by 170C tot die vleis bruin, sag en geurig is. Verdik die sous effens met mielieblom. Proe en pas aan waar nodig. Sit voor met rys, groente en kweperjellie.

 
 
 

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