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Paleo Grill Plates without Lot of Palawer

5 from 4 votes
Total Time 4 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 218 kcal

Instructions
 

Preparation for the spare ribs the day before:

  • Parry the 2 ladders, remove the silver skin and wash. Then oil and rub in with the rub. Vacuum with small pieces of butter and place in the sous vide basin at 65 degrees for the next 24 hours.

For the onion jam:

  • Peel and roughly chop the onions. Simmer in a pan with a little oil over medium heat. As soon as everything has collapsed a little, pour the sugar over it, stir and, as soon as it starts to bubble, deglaze with the balsamic vinegar. Add the maple syrup, reduce the heat and stir again and again. The whole thing takes a couple of hours until you get a nice jam.

Preparation for the steaks:

  • Parry the three steaks, each weighing about 300 g, vacuum them with a dash of olive oil and a sprig of rosemary. Then place in the sous vide pool at 50 degrees for at least 4 hours. Alternatively, they can also be heated to a core temperature of 50 degrees in the oven or on the indirect side of the grill.

For the grilled tomatoes:

  • Pierce the tomatoes on top and let them steep in a container with water and the tomato seasoning salt. Drain just before serving and roast on the grill or in the pan.

For the Chimmichurry:

  • Finely chop the herbs, garlic, nuts and chilli. Add all other ingredients and mix. The whole thing should brew for at least half an hour.

For the bread:

  • Gently heat the milk and sugar, stir in the yeast. Add the flour, half of the oil and the salt and knead well. Cover and let rise for an hour.
  • Then knead the dough again, cut in half and place in 2 flat cakes on a greased baking sheet. Make small indentations with your fingers. Mix the egg yolk and the other half of the oil, brush the 2 flat cakes with it and sprinkle with sesame seeds.
  • Let rise for 15 minutes and then bake in the preheated oven at 220 degrees. Cut open after cooling.

For the pimientos:

  • Slightly cut into the pimientos at the bottom. Let the oil with the garlic and the chillies get nice and hot in the pan. Pour in the pimientos and wait until they slowly collapse. Then drain on a kitchen towel and roughly season with salt.

For the spare ribs:

  • Take the ribs out of the bag, pat dry and place on the direct heat in the grill. As soon as they have a light roasted aroma, turn them once and brush with the barbecue sauce. As soon as this has dried, turn it again and brush on the other side.

For the steaks:

  • Take the steaks out of the bag, dry them and sear them very hot on the top heat grill for 45 seconds on each side. Cut, pepper and salt.

Nutrition

Serving: 100gCalories: 218kcalCarbohydrates: 16gProtein: 1.3gFat: 12.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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