Marinated Veal Ribs with Layered Vegetables

Veal ribs, marinated in freshly made hot paste and slow cooked with vegetables, is quite simple dish to prepare. You have to make your own marinade, or use any commercial gluten free marinade you like, let the meat take all the flavours for several hours, best for 24 hours, and cook it with different vegetables, layered on the top of gently fried onions and ribs until the meat starts to separate from the bones. The dish is best eaten freshly cooked, but can be stored refrigerated for several days. I usually serve it with fresh cucumbers or tomatoes on the side, but with a crunch from fermented cabbage it becomes the ultimate winter comfort food.

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Ingredients:

marinade

  • 3 -5 cloves of garlic
  • 3-5 sweet red chilli peppers
  • 1-2 hot chilli peppers
  • bunch of parsley
  • 1 table spoon of sea salt
  • 1/2 tea spoon of ground black pepper
  • 1 table spoon of olive oil

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I made a larger portion of this paste, used twice as much salt and stored refrigerated to use later in everyday cooking.

  • veal ribs, either individually cut or in a rack
  • 2 table spoons of olive oil
  • knob of butter

vegetables

  • 1 leek
  • 1-2 onions
  • 3-4 potatoes (I used Dutch cream)
  • 2-3 carrots
  • 200g punnet of brown mushrooms

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herbs and spices

  • pinch of fennel seeds
  • 2-3 table spoons of marinade extra for vegetables
  • 3-4 thyme sticks
  • salt and black pepper to taste if needed

Preparation:

  • wash and dry meat
  • make the marinade by blending together garlic, parsley, sweet chilli and hot chilli peppers with salt, black pepper and olive oil into a coarse paste
  • apply marinade paste generously on meat
  • cover the meat in a plastic wrap and refrigerate overnight

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  • the next day cut the veal into individual rib portions
  • heat olive oil in a wide and low cast iron casserole dish
  • add fennel seeds
  • lightly fry leek and onions, sliced in circles and semi-circles for 5 min, add half of sliced carrots
  • in a separate pan fry veal ribs
  • place ribs on the top of leek, onions and carrots

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  • add thyme
  • place sliced vegetables in layers on the top of veal ribs, the second half of carrots first, mushrooms and potatoes last
  • depending on how salty the marinade is, and how much of it you going to apply, season layers with salt and black pepper

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  • apply marinade on top of potatoes

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  • add the knob of butter
  • add boiling water to 1/2 or 2/3 of the casserole dish, water level will cover the veal, but not all the vegetables
  • cover the dish with a lid and cook on a low heat until the meat separates from the bones (anything from an hour to 2 hours, depending of the meat)

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Serve rested for 15-20 minutes with a side green salad and fresh vegetables.

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This veal was simply delightful, melting in the mouth and full of flavour. It did not last long.

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