Braised rib with cabbage dumplings

Ingredients for 4 servings:

• 250g brioche
• 200 g black cabbage
• Sea salt
• 250 g potatoes, floury
• 175 ml milk
• 50 g butter
• 2 shallots
• 20 g parsley
• 2 eggs, size M
• Nutmeg, freshly grated
• 1 ½ kg pork rib (breast tip)
• 3 tbsp clarified butter
• 200 g parsnip(s)
• 200 g parsley root(s)
• 1 liter red wine, dry
• 1 tbsp Mole (Mexican spice mix)
• 100 g beet syrup (sugar beet syrup)
• 1 tbsp juniper berries
• 1 tsp cloves
• Sea salt and pepper
• 400 ml beef stock (homemade or from a jar)
• 1 tbsp cornstarch

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours 25 minutes; Total time approx. 4 hours 25 minutes

Mexican-spiced pork ribs

Preheat the oven to 180 degrees fan/gas mark 3. Dice the brioche and place it on a baking sheet lined with baking paper. Roast in the hot oven until light brown. Let cool. Wash the meat in cold water and pat dry. Heat clarified butter in a roasting pan. Sear the thick rib on all sides, then transfer the meat to a plate. Peel the parsnip and parsley roots, halve lengthwise, and roast in the hot frying fat. Deglaze the pan 2-3 times with about 100 ml of wine, reducing the liquid almost completely. Then add the mole, syrup, juniper berries, cloves, salt, and pepper. Pour in the stock and the remaining wine. Return the meat to the casserole dish. Cover and braise in the hot oven for 3-4 hours, turning occasionally. Trim, finely shred, and wash the kale. Blanch the cabbage in boiling salted water. Drain. Wash, peel, and cook the potatoes. Drain and press them through a ricer. Place the brioche cubes and potatoes in a bowl. Bring the milk and 30g of butter to a boil, then pour over the bread mixture. Peel and finely dice the shallots. Wash and roughly chop the parsley. Add to the dumpling mixture along with the shallots, cabbage, and eggs; mix well. Season with salt and nutmeg. Transfer the dumpling mixture to a rectangular casserole dish (approx. 1.2 l capacity) brushed with the remaining butter, and cover the dish. After about 1 hour 30 minutes of braising, place it in the oven and bake for another hour. Then open the dish and cook the dumpling mixture for another 30 minutes. Remove the meat pot from the oven. Keep the meat warm. Strain the stock as desired and thicken with the mixed cornstarch. Season to taste with mole and salt. Portion the meat and serve with the cabbage dumplings and sauce.