John Myers
Contents
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Ingredients
cured:
- 2 Pc. Pork ribs
- 1,5 liter Salted water
Garnish :
- 4 Pc. Peeled waxy potatoes
- 0,5 Pc. Celery bulbs roughly diced
- Freshly grated nutmeg
- 60 g Butter liquid, brown
- 1 liter Salted water
Sauce :
- 80 g Streaky bacon
- 1 teaspoon Clarified butter
- 1 Pc. Diced onion
- 2 tablespoon Tomato ketchup
- 1 Pc. Diced carrots
- 100 g Diced leek
- 0,75 Pc. Parsley root
- 3 Pc. Bay leaves
- 3 Pc. Juniper berries
- 2 Pc. Clove
reduce, important:
- 1 shot Port red
reduce again:
- 100 ml Palatinate Dornfelder, dry
- 400 ml Meatsoup
Garnish :
- 1 packet Snow peas
- 1 Pc. Diced onion
to pan + season:
- 1 Bit Butter
- Salt and pepper
Instructions
Traditional :
- Ribs in the Palatinate are almost 100% only available with sauerkraut and mashed potatoes.
Brown basic sauce:
- Cut the bacon and fry it, add clarified butter and onion. Let the tomato paste run along, then add the carrot, leek + parsley root, cut into small pieces, and fry. Pour on the port wine Reduce.
Sauce :
- Add thorn fields reduce. Pour meat stock, reduce again. Takes at least 60 minutes. I finish first, the rest can be used for example. B: with pasta.
- Cook the potatoes + celery in salted water. Dumping. Mash and season with nutmeg and some nut butter. Attention: Celery takes approx. 25 min.
- Bring the water to a boil, add the ribs, but just let them simmer.
- Cut off the ends of the sugar snap peas and divide them into pieces. Blanch with the onion, drain, rinse. Then toss in butter and season to taste.
Serving:
- Put celery - mashed potatoes in the ring. Put on the meat, add sugar snap peas and serve the sauce separately or on a plate.
Nutrition
Serving: 100gCalories: 12kcalCarbohydrates: 0.7gProtein: 0.6gFat: 0.5g
