John Myers
Ingredients for 6 servings:
- 1 piece(s) cutlet(s) (beef cutlet – high rib with bone) 2 – 3.5 kg approx. 6 cm thick
- 6 large onions, roughly diced
- 8 garlic cloves, quartered
- 4 carrots, cut into coarse slices
- 4 tomatoes, quartered
- 3 tsp soup vegetables, homemade
- ½ cup tomato ketchup, spicy, possibly homemade
- salt and pepper
- Sugar
- Oil, neutral
- possibly red wine
- possibly broth
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
braised rib eye with bone
Brown the chops in oil on both sides without seasoning. I use the lid of my square cast iron roasting pan; it’s large enough. Preheat the oven to 225°C. Mix all the other ingredients well and add them to the roasting pan. Place the roasting pan in the oven and let everything brown, then pour in about 750 ml of water. You can also use red wine, or if you don’t have homemade soup vegetables, you can also use broth. This takes about half an hour. Then add the meat and roast uncovered for another half hour. Add more liquid if necessary. Close the lid, set the stove to 175°C, and do something else for about 2.5 to 3 hours. Remove the meat from the roasting pan, strain the meat juices through a sieve into a kettle, add more broth, water, or red wine if desired, season to taste, and let it simmer until reduced. I serve the sauce separately and place the enormous chop on a platter, from which it’s sliced at the table. It’s truly impressive. If you don’t know where to get such a magnificent chop (my butcher doesn’t cut beef like that), go to the nearest Turkish supermarket. They usually have a meat section, and I can always get this chop there, and at a price that makes meat-eaters’ hearts beat faster.
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