Take the heel muscle out of the fridge an hour before preparation to come to room temperature.
Panfry the meat in butter for 5-6 minutes till coloured and add the water, carrot/onion/celery/leeks and spices and cover the pan with a lid. Cook for about 2,5-3 hrs till the meat is cooked tender. (turn the meat for a few times in between). Take the meat out of the pan and strain the broth. Reduce to about 1 dl and season to taste.
Cook the peas and maize kernels for about 6-8 minutes.
Cut the heel muscle in portions and panfry till crisp on the outside and season to taste.
Heat up the rice and season, put in a bowl and place the meat on top, serve with the broth, maize kernels and green peas.
Tip: look at our frequently asked questions, maybe we can help you to put you on the way?