Långbakad oxbringa

240 minuter
5 servings
Långbakad oxbringa

Flottigt och gott. Långbakad oxbringa är lättlagat och passar dig som gillar mustigt, fett kött. Oxbringan lagas hel i en lergryta eller ugnsfast gryta. Saknar du bägge går det bra med en ugnsfast djup form som du täcker med folie. Det viktiga är att fukten i köttet stannar kvar under tillagningstiden.
Resultatet är ett mört kött som enkelt kan dras isär till härliga strimlor och serveras till valfria tillbehör. Tänk på att spara fettet som blir över, det lämpar sig utmärkt till att ungsbaka grönsaker eller att steka i.

Gör så här

  1. Salta försiktigt över hela köttet. Lägg köttet i en lergryta eller gryta.
  2. Sätt på locket och för in i kall ugn (lergrytan kan spricka annars).
  3. Sätt ugnen på 125°.
  4. Baka i ca 4-6 timmar, eller tills köttet är mört. Det är klart när hinnorna är mjuka och du enkelt kan dra sönder köttet med en gaffel till långa fibrer.
  5. Bringan kan med fördel skivas och stekas/grillas, om du önskar mer krispig yta.
  6. Servera gärna med ungsrostade rotfrukter och en sylig sås.
  7. Häll överblivet fett i en bruk och använd i matlagningen (det är otroligt gott att fritera i och håller ca ½–1 år i kylen.)

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