Brandenburg Style Braised Rib Plate
Main course
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Cook Time
2 h 30 min
Servings
7
Difficulty
Medium
Prep Time
45 Min
Description
This Brandenburg style braised rib plate is a truly comforting delight, perfect for cold autumn or winter evenings. The meat, tender and flavorful, is simmered slowly with onions, spices and a touch of citrus for a result rich in flavors. I particularly like the sauce, thickened with gingerbread, which brings a slightly sweet and fragrant note. This is an ideal dish for a festive meal or a convivial dinner with friends. Feel free to accompany it with mashed potatoes or root vegetables for a complete and gourmet meal. A real treat!
Ingredients (10 ingredients)
-
1 piece untreated lemon
-
1 c à soupe capers
-
Salt
-
Pepper
-
2 tranches gingerbread
-
2 clous clove
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800 g onions
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3 c à soupe peanut oil
-
1 feuille bay leaf
-
1.2 kg boneless discovered rib plate
Preparation (11 steps)
Meat prepare
Cut the boneless rib plate into large dice (about 3-4 cm). Salt and pepper the pieces of meat generously.
Onions prepare
Peel the onions and cut them into thin slices.
Onions chop
Put the onions in the bowl and chop 3 Sec./Speed 5. Scrape the sides of the bowl with the spatula.
Onions sauté
Add the peanut oil and sauté the onions 3 Min./120°C/Speed 1.
Meat brown (outside Thermomix)
Heat the oil in a casserole dish and brown the meat on all sides, then remove it. Reserve the meat.
Simmer
Pour the sautéed onions into the Thermomix bowl. Add the bay leaf, the crushed cloves and 4 glasses of cold water (about 800 ml). Program 5 Min./100°C/Speed 1.
Long cooking
Put the browned meat back into the casserole dish with the Thermomix preparation and simmer covered for 1 hour 30 over low heat (outside Thermomix).
Gingerbread prepare
Meanwhile, dry the slices of gingerbread in the oven or toaster and crumble them.
Lemon prepare
Grate the zest of the untreated lemon and squeeze the juice.
Sauce reduce
Drain the meat and keep it warm. Add the crumbled gingerbread, the drained capers, the juice and zest of the lemon, and freshly ground pepper to the casserole dish. Reduce the sauce for 5 Min./100°C/Speed 2.
Serve
Pour the reduced sauce over the meat and serve immediately.
Finished cooking? Great! 🎉
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Created by
Marine Muller
4
Rezepte
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Kochbücher
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