Braised short ribs with chestnut puree and vegetables recipe
Автор: Küppersbusch
Загружено: 2023-10-01
Просмотров: 92
Описание:
Braised short ribs with chestnut puree and vegetables
Ingredients
For the ribs:
short ribs
Extra virgin olive oil
Salt
Black pepper
Bay leaves
1 carrot
1 onion
½ leek
Red wine
For the chestnut puree:
300 g chestnut
50 g butter
175 mL milk
50 g white wine
Salt
black pepper
Vegetables and decoration:
Red onion
Baby carrots
Broccolini
Elaboration
1. For the ribs:
Place the ribs in a pot with some olive oil, sear them over high heat until they are nice and brown on all sides. Remove to a plate.
Cut into pieces the vegetables and sauté them with the bay leaves, when they are brown add the ribs and red wine. Reduce and cover with water, let it boil for 2 hours until the ribs are tender to touch.
Put aside the ribs and blend the rest of the broth, strain and reduce it in a saucepan until thickness is reached.
2. For the chestnut puree:
Boil the chestnut for 20 minutes, peel it and cut into quarters. Add the milk, butter, white wine, black pepper and chestnuts in a saucepan, cook for 6 minutes. Blend with some milk if the mixture is too thick.
3. For the vegetables and decoration:
Boil the vegetables and set aside.
Put the mashed potatoes in the base of the plate, put the ribs on one of the ends and spread the vegetables around the plate. Finish with the sauce from the ribs on top.
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