John Myers
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Marinade for Ribs (from Veal)
The perfect marinade for ribs (from veal) recipe with a picture and simple step-by-step instructions.
the marinade (in reserve for approx. 10 pieces)
- Dark veal stock
- Sweet paprika
- Coarse salt
- Lemon pepper
- Chilli pepper
- Onion
- Black garlic (cloves)
for that special touch
- Ground star anise
- Cinnamon basil
to bind the marinade
- Olive oil
- Medium hot mustard
- Unfortunately, the ribs are not often available in this size – but when I do, I’ll buy them and prepare them in advance. The marinade used here certainly goes well with all other ribs that may be grilled or fried.
The marinade
- Simmer all the ingredients listed in a suitable saucepan for about 15 minutes. After removing the chilli, add the additional spices (star anise and cinnamon) if desired. Now cool the base down in ice water by constantly beating it (you can also just let it cool down – but then the marinade will not be quite as creamy in consistency afterwards).
- Once the cooling process is complete, pour the base mixture into a very tall container and place a blender into it. turn on
- Now add the mustard and oil and slowly pull the puree upwards (as if you were preparing a mayo). They then do this repeatedly 3 times.
- Now the marinade has exactly the condition to be able to rub the meat wonderfully with it. The rest of the marinade is guaranteed to last a few more days. Since there is no egg in it – I would use it even after a month – if it got that old too 🙂
- Fry the ribs with a little clarified butter in a pan or on a plate on both sides for about 5 minutes each. I made silver onions from spring onions (cooked with vinegar and sugar). These are then simply added and heated shortly before the end of cooking. You can find the cabbage salad under the link >>>>> cabbage salad 3.0 >>>>>
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